Classic Buttermilk Cookies Recipes

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BUTTERMILK BROWNIES



Buttermilk Brownies image

Provided by Cookies & Cups

Time 30m

Number Of Ingredients 17

1 cup butter
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup light brown sugar
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1/2 cup buttermilk
2 teaspoons vanilla
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/2 cups powdered sugar
1 teaspoon vanilla
chocolate sprinkles to garnish

Steps:

  • Preheat oven to 375°F. Line a 10×15 jelly roll pan with aluminum foil and coat lightly with nonstick spray. Set aside.
  • In large mixing bowl, whisk together flour, soda and salt. Set aside.
  • In a saucepan combine butter, cocoa, both sugars, and water. Bring to boil and then immediately remove from the heat.
  • In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork. Slowly add this to the warm chocolate mixture, stirring constantly.
  • Pour this into the dry ingredients, and mix until smooth.
  • Pour batter into the prepared pan and bake for 20 minutes or until the center is set.
  • When there is about 5 minutes left for the brownies to bake make your frosting.
  • In a saucepan, butter, cocoa powder and buttermilk. Cook on medium heat until just boiling and remove from heat.
  • Whisk in the powdered sugar and vanilla.
  • Immediately pour/spread the frosting over warm brownies.
  • Sprinkle with sprinkles immediately.
  • Serve warm or room temperature.

CLASSIC BUTTERMILK BISCUITS



Classic Buttermilk Biscuits image

Classic, flaky buttermilk biscuits that make a great side to any meal.

Provided by Jennifer

Categories     Side Dish

Time 30m

Number Of Ingredients 8

2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp white sugar
1 tsp salt (reduce to 3/4 tsp if using salted butter)
1/2 cup butter (very cold or frozen for 15-20 minutes before using, salted or unsalted)
3/4 cup buttermilk (*or see Note 1)
Melted butter (for brushing tops after baking)
Coarse salt (for topping after brushing with butter.)

Steps:

  • *Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
  • Preheat oven to 425F.
  • In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
  • Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
  • Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
  • Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.

Nutrition Facts : Calories 237 kcal, Carbohydrate 27 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 418 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERMILK COOKIES



Buttermilk Cookies image

These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled.

Provided by Dana Wrightsman

Categories     Desserts     Cookies     Sugar Cookies

Time 26m

Yield 36

Number Of Ingredients 9

1 cup shortening
2 cups white sugar
4 eggs
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
4 teaspoons vanilla extract

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.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 22.3 g, Cholesterol 24.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 203.9 mg, Sugar 11.6 g

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

MOM'S BUTTERMILK COOKIES



Mom's Buttermilk Cookies image

I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
3 tablespoons butter, softened
3-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts, optional

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.

Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

CLASSIC BUTTERMILK COOKIES



Classic Buttermilk Cookies image

My family and friends loves my cookies and I make them for Christmas and holidays and parties. They are so delicious and tasty.

Provided by Lisa Johnson

Categories     Cookies

Time 50m

Number Of Ingredients 11

2 large eggs
1 3/4 c granulated sugar
2/3 c buttermilk
1 tsp baking soda
1 c (2 sticks) butter or margarine, softened
1 tsp lemon extract
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 c chopped walnuts
4 1/2 c all purpose flour
1/4 c confectioners' sugar

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.

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