Buttermilkcookies Recipes

OATMEAL BUTTERMILK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

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.

SOFT BUTTERMILK SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be moist)., Combine cinnamon and remaining sugar. Drop dough by tablespoonfuls onto greased baking sheets. Sprinkle with cinnamon-sugar. , Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.

SOFT BUTTERMILK COOKIES

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
• Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

BUTTERMILK COOKIES

Steps:

• For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
• Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
• For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
• Spread icing on cooled cookies and sprinkle with walnuts.

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.

CLASSIC BUTTERMILK COOKIES

Steps:

• 1. Preheat the oven to 400ºF. Place eggs in a large bowl. Beat with an electric mixer set at medium speed until frothy. Add granulated sugar, buttermilk, baking soda and butter in order listed, beating continually. Stir in lemon extract, vanilla extract and nutmeg. Stir in walnuts. Stir in enough of the flour to make a soft dough. Roll dough 1/4 inch thick on a floured surface. Cut with a cookie cutter. Transfer to baking sheets using a spatula. Bake the cookies until the edges are lightly golden, about 8 to 10 minutes. Let stand to cool for 2 minutes. Transfer to wire racks. Sprinkle with the confectioners' sugar. Let stand to cool completely.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 475 degrees.
• Mix together flour, baking powder, salt and baking soda. Use a pastry cutter to incorporate butter or lard into the mixture until crumbly. Stir in the buttermilk, just until it comes together.
• Turn the dough onto a flat, floured surface. Knead the dough gently, folding it in half and then pressing into itself 4-5 times. Press the dough lightly until it is 3/4 thick. Cut into 2 rounds.
• Place on baking sheet and bake 10-12 minutes until tops are golden brown.