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Soft Buttermilk {Cutout} Cookies & Icing!
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4.06 from 17 votes

Soft Buttermilk {Cutout} Cookies & Icing!

These slightly tangy, buttermilk cookies are so soft and delicious and have a hint of vanilla flavor that make them incredibly delightful! They stay moist and fresh for days too!
Course: Dessert
Keyword: buttermilk, cookies, cut-out cookies, sugar cookie icing, sugar cookies, valentine's day cookies
Calories:
Author: Kim Lange

Ingredients

Soft Buttermilk {Cutout} Cookies

  • 2 & ¾ cups all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup butter very softened
  • ½ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ tsp almond extract

Icing

  • 1 & 1/2 Cups Powdered Sugar
  • 6 teaspoons almond milk or milk
  • Optional: Food Coloring Sprinkles
  • 1 teaspoon vanilla extract can also use other extracts, but use them sparingly to get the flavor you want, without overpowering the flavor.

Instructions

  • 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.

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.

Notes

  • To make buttermilk - 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.