Just saying, these Soft Buttermilk Cutout Cookies make my heart melt. Slightly tangy, these Old Fashioned Buttermilk Cookies are so soft and delicious and have a hint of vanilla flavor that make them incredibly delightful! We vanilla glazed them too for extra sweetness! Perfect for Valentine's Day!

Hmm... Let's see....Homemade, comforting old-fashioned soft sugar cookies made with buttermilk! Is this not delightful?

What I'm trying to say is, these sugar cookies make you feel all warm and cozy inside cause they're that 'special'. I'm all S&D up in here! <--- Swooning & Drooling! 🙂

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!

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? 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.

Impressive, right? They didn't get cakey or too soft, they stayed the same consistency when they were made! I loved this!

Ingredients You Need Soft Buttermilk Cookie Recipe

Soft Buttermilk {Cutout} Cookies

all purpose flour
baking powder
baking soda
salt
sugar
butter, very softened
buttermilk - if you don't have buttermilk, you can make it easily with any milk, lemon juice or vinegar - Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Pour milk to the 1-cup line (use this same ratio of lemon juice/vinegar to milk when you need more or less than 1 cup of buttermilk). Stir and let sit to thicken for 5 minutes.
egg
vanilla extract
almond extract, optional

Vanilla Icing

powdered sugar
almond milk or milk
Optional: Food Coloring Sprinkles
vanilla extract can also use other extracts, but use them sparingly to get the flavor you want, without overpowering the flavor.

How to Make Old Fashioned Buttermilk Cookies

Soft Buttermilk {Cutout} Cookies

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 ⅓", but if you prefer ¼" 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.

Vanilla Icing

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.

Cookie Tips

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.
Buttermilk - if you don't have buttermilk, you can make it easily with any milk, lemon juice or vinegar - Add 1 tablespoon of lemon juice or vinegar to a measuring cup. Pour milk to the 1-cup line (use this same ratio of lemon juice/vinegar to milk when you need more or less than 1 cup of buttermilk). Stir and let sit to thicken for 5 minutes.

Storing Cookies

Store cookies at room temperature for 5-7 days in airtight container.

Freezing Cookies Before Baking

Simply prepare recipe as directed, scoop out the dough onto a parchment-lined baking sheet, and freeze for about an hour. After an hour, remove from freezer and place all of the solid cookie dough balls into an airtight container or sealable plastic bag, removing as much air as possible. Bake these cookies directly from the freezer, just be sure to add 1-3 minutes to the baking time.

Freezing After Baking

Make sure the cookies are cooled, then place in an airtight container in single layers. Use wax paper between each layer and store them for a few months in the freezer.

This soft buttermilk cookie recipe from is seriously OFF THE HOOK! I made slight adjustments to the original recipe, but it really is a wonderful soft buttermilk cookie recipe for every holiday, every day, every moment! You will be S&D!! 🙂 Happy Baking! 🙂

You might love these Chocolate Heart Peanut Butter Cookies or these Homemade Oreo Heart Sandwich Cookies if you want heart shapes!

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