Just saying *Soft Buttermilk Cookies* make my heart melt.
I’m all S&D! <— Swooning & Drooling! 😉
Hmm… Let’s see….Home-made. comforting soft buttermilk cookies…Is this not delightful? What I’m trying to say is, these cookies make you feel all warm and tingly inside cause they’re that ‘special’.
They have to be special!!! I went to Florida with my sister, to visit my kids, our mom and dad and our brother & his wife a week ago and I made these cookies before I left. They they were so incredibly delicious! So soft, moist and fresh, made with creamy buttermilk, and a subtle hint of vanilla. Oh gawd!!! Here we go again…S&D!
I had asked my husband to take the remaining cookies into work, but for some reason or another, he said he didn’t get it done? (Lame, right?) Anyways, a few cookies were still in the same tub when I came home, and they looked good, so I ate one, then two… I was gone a total of 7 days and I kid you not, these cookies tastes just as soft, moist and fresh as they did when I left.
They didn’t get cakey or too soft, they stayed the same consistency when they were made. Can I get a ‘hell yea?’ Hell YEA!!!!
So with that being said, I just want to add in, that this cookie recipe from Baking Sheet is seriously OFF THE HOOK! I made slight adjustments, but it really is a wonderful cookie recipe for every holiday, every day, every moment! You will be S&D!! 🙂 Happy Baking! 🙂
- 1 & 1/3 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup butter very softened
- 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 & 1/2 Cups Powdered Sugar
- 6 teaspoons almond milk or milk
- Optional: Food Coloring Sprinkles
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.
Mix the powdered sugar and milk with a whisk until smooth and powdered sugar has dissolved..
You can make it thinner or thicker by adding more milk or more powdered sugar.
For coloring, divide icing for 2 colors or just make 1 color.
You can ice them different ways.
You can dip the front side of the cookie in the icing and place on wire rack to let set.
Or....you can add icing to a ziploc bag and pipe zigzags or outline the cookies and fill in the cookies and then use a knife to spread the icing. Or both! Mix it up!
The glaze will dry immediately, so if you are adding any sprinkles, you need to do this rather quickly.
Let the cookies sit until the icing has time to harden, it won't take long.
You will be able to then stack the cookies.
You can freeze them too! They will stay fresh for several days too!
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