Buttermilk Christmas Cookies Recipes

BUTTERMILK COOKIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• Combine 1/2 cup buttermilk and baking soda in a small bowl. Set aside until step 5.
• In a stand mixer, cream together the butter and sugar.
• Add eggs, salt, vanilla and 1/2 cup buttermilk. Mix well.
• Add 3 cups of flour and the baking powder. Blend until combined.
• Add the buttermilk/baking soda mixture and the last 3 cups of flour. Mix until the flour is completely incorporated.
• Wrap the cookie dough in plastic wrap and gently press it into a disc. Be sure it is wrapped tightly and refrigerate the dough overnight.
• When you're ready to roll out the dough, preheat the oven to 350 degrees.
• Sprinkle a pastry mat with flour. Divide the dough in half and roll out one-half of the dough, sprinkling flour on top of the dough as needed.
• Cut out the dough in the shapes you'd like. Place the cookies on a nonstick baking mat.
• Bake the cookies at 350 degrees for 9-10 minutes, removing them before they are browned.
• Repeat with remaining dough, rerolling as needed.
• Allow the cookies to cool, the frost them with buttercream frosting and sprinkles, if desired.
• Store in an airtight container.

SOFT BUTTERMILK {CUTOUT} COOKIES & ICING!

Steps:

• In a medium bowl, sift together flour, baking powder, baking soda and salt.
• In a large bowl, using a mixer, cream the butter and sugar.
• Beat in buttermilk, egg and vanilla.
• Gradually add in the flour mixture, mixing on low speed until all the dough is combined.
• Wrap cookie dough in plastic wrap and freeze for at least 2 hours or refrigerate overnight or until ready to use.
• Preheat oven to 375F.
• Roll dough out to your preference. (I like a thicker cookie, about 1/3", but if you prefer 1/4" that works!)
• Use a lightly floured surface and a floured cookie cutter to make desired shapes and place cookies on a parchment lined baking sheet.
• Chill dough for a few minutes if it becomes too warm to handle easily.
• Bake for 6-7 minutes until the edges are slightly firm to the touch, but cookies should not be browned, except the bottom of the cookie will be a light brown.
• Cool completely on a wire rack before icing.
• Makes 2-3 dozen, depending on the size of the cookie cutters used.

MOM'S BUTTERMILK COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

BUTTERMILK CHRISTMAS COOKIES

Steps:

• Mix together before starting: buttermilk and baking soda. Mixture will foam up, so put it in a medium sized bowl or measuring cup.
• Mix sugar and shortening until fluffy. Add eggs. Then sour cream, nutmeg, and baking powder.
• Alternate buttermilk mixture and flour until well incorporated.
• Refrigerate dough overnight.
• Preheat oven to 350 degrees.
• Roll out dough onto a lightly floured surface. Cut shapes into the dough with cookie cutters of your choice.
• Line a baking sheet with parchment paper or silicone lining. Bake cookies for 9 - 10 minutes or until lightly done.

BUTTERMILK COOKIES

Steps:

• Make cookies:
• Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
• Whisk together flour, zest, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
• Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
• Glaze cookies:
• Whisk together all glaze ingredients and brush onto tops of warm cookies.
• Let stand until cookies are completely cooled and glaze is set.

GLUTEN-FREE CHRISTMAS COOKIES

Steps:

• In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Mix in the buttermilk and sprinkles. Dough will be thick and sticky.
• Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Optional but delicious: Lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Cover with plastic wrap.
• Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
• Preheat the oven to 350F. Place the cookies 2 inches apart on a lined baking sheet. Bake for 10-12 minutes. Let sit on the baking sheet for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

CHRISTMAS COOKIES

Steps:

• Mix shortening, brown sugar and eggs; add salt, soda, buttermilk and flour.
• Stir in cherries, dates and pecans into batter.
• Chill 1 hour in refrigerator.
• Drop on cookie sheet by teaspoonfuls.
• Bake at 375° for 8-10 minutes.