What are some Amish buttermilk cookies? I remember my grandma making them every time we visited her farm. The smell of them baking would just fill the whole house with warmth and happiness. Is it like a hug in cookie form – soft, tender, and with that delicate buttermilk tang? If you’re a fan of Sugar Cookies, you *have* to try these. They’re simpler, a little less sweet, and honestly, even more addictive. Is it possible to stop at one thing?
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What are Amish buttermilk cookies?
Think of these Amish Buttermilk Cookies as a leveled-up Sugar Cookie. Is it overly sweet? Is this cookie made with buttermilk? The name comes from the Amish tradition of simple, delicious baking using readily available ingredients. What is comfort food at its finest? What is something that makes you feel good inside?
Why you’ll love this recipe?
Oh, where do I even begin? First, the flavor is just incredible. The buttermilk adds this little zing that balances the sweetness perfectly. They’re not cloyingly sweet like some cookies can be – they’re just *right*. Second, this recipe is so simple, even I can’t mess it up, and that’s saying something! It’s perfect for a quick bake when you need a little pick-me-up. What I love most about this is the cost-efficiency. Buttermilk is surprisingly affordable, and the rest of the ingredients are probably already in your pantry. You don’t need any fancy equipment or hard-to-find items. You probably have everything you need to bake these delicious Amish buttermilk cookies *right now*. This is also a super versatile recipe. You can enjoy these cookies plain, with a simple glaze (recipe included!), or even with a sprinkle of cinnamon sugar. They are just so easy and such a joy to bake. I often compare them to snickerdoodles, but without the cream of tartar. They have that soft, chewy texture that everyone loves.
How do I make Amish Buttermilk Cookies?
Quick Overview
Making these Amish Buttermilk Cookies is a breeze. You’ll mix the wet and dry ingredients separately, combine them gently, and then bake until golden brown. The best part? The glaze takes about 2 minutes to whip up, and it really completes the cookie. This is a recipe that even beginner bakers can master. The simple process creates a flavorful and comforting treat everyone will adore. Plus, the recipe is super forgiving. Don’t worry if things aren’t *perfect*—they’ll still taste amazing!
Ingredients
For the cookies:
* 1/2 cup (1 stick) unsalted butter, softened. Make sure it’s *really* soft, but not melted!
* 1 cup granulated sugar. You can use organic cane sugar if you prefer.
* 2 large eggs. Free-range eggs always seem to taste better to me.
* 1 teaspoon vanilla extract. Don’t skimp on the vanilla! It adds a lovely depth of flavor.
* 1/2 cup buttermilk. If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle.
* 3 cups all-purpose flour. I usually use unbleached all-purpose flour.
* 1 teaspoon baking soda. Make sure it’s fresh!
* 1/2 teaspoon salt. Just a pinch to balance the sweetness.
For the Glaze:
* 2 cups powdered sugar. Sift it for a smoother glaze. * 1/4 cup buttermilk. * 1 teaspoon vanilla extract. Add more or less depending on desired consistency. Why can’t you have too much vanilla?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do you prevent cookies from sticking? I always do this first so the oven is ready when the batter is.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Is it necessary to whisk the baking soda and salt into the flour? What makes a difference?
Step 3: Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. I use an electric mixer for this, but you can do it by hand if you’re feeling ambitious! The mixture should be pale and creamy.
Step 4: Add Eggs and Vanilla
Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. How do I make a smooth batter?
Step 5: Alternate Adding Dry and Wet
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. A few streaks of flour are okay. You want the batter to be soft and slightly sticky. If you are alternating, add the flour in three additions and buttermilk in two.
Step 6: Drop by Spoonfuls
Drop by rounded tablespoons onto the prepared baking sheet. I usually use a cookie scoop to make sure they’re all the same size. This ensures even baking. Leave about 2 inches between each cookie.
Step 7: Bake
Bake for 8-10 minutes, or until the edges are lightly brown. Keep a close eye on them, as they can burn easily. How do I make cookies that are soft to the touch? How long does it take for a cake to bake? I’ve found that 9 minutes is the sweet spot in my oven.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. If you try to move them too soon, they’ll crumble.
Step 9: Glaze (Optional)
While cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until smooth. Set aside. Add more buttermilk if needed to reach desired consistency. Once the cookies are completely cool, drizzle the glaze over them. I like to use a fork or small spoon. Let the glaze set before serving. Can you dip the tops of cookies directly into the glaze? Or you can simply dust them with some powdered sugar.
5. What to Serve It With
What should I serve it with?
Amish Buttermilk Cookies are so versatile. You can enjoy them any time of day! They’re a treat anytime.
For Breakfast:Pair them with a cup of strong coffee or latte. The slight sweetness of the cookie complements the bitterness of coffee perfectly. A simple plating with cookies on a small plate adds an elegant touch to your morning.
For Brunch:Serve with fresh fruit and yogurt. What are some comforting cookies for brunch? A glass of sparkling Apple Cider or a mimosa would be advisable.
As Dessert:What’s a good dessert to serve after dinner? What are some of the best combination of cookies and Ice Cream? A glass of milk or a dessert wine would be the perfect accompaniment.
For Cozy Snacks: Curl up with a warm cookie and a cup of tea on a chilly evening. These cookies are the ultimate comfort food. A roaring fire and a good book are optional, but highly recommended! These cookies are also great for parties or cookie exchanges. You can dress them up with different colored sprinkles or flavored extracts in the glaze. My family always requests these cookies for our holiday gatherings. They’re a guaranteed crowd-pleaser. They also pair well with other vintage recipes. Maybe some fudge or an Apple Pie.
How do I make Amish Buttermilk Cookies?
How do I make Amish Buttermilk Cookies?
What are some of the best ways to make cookies?
Butter Softening: Make sure your butter is softened, but not melted. The butter should be soft enough to easily press your finger into, but it should still hold its shape. Melted butter will result in flat, greasy cookies. I usually take the butter out of the refrigerator an hour or two before I start baking. But, it may take more or less time depending on the temperature of your kitchen.
Mixing Advice:Don’t overmix the batter! Overmixing develops gluten in the flour, which can lead to tough cookies. Is it safe to mix flour and sugar until just combined? How do I make a batter that is soft and sticky?
Buttermilk Temperature:How do you use cold buttermilk to make a more tender cookie?
Ingredient Swaps:If you don’t have buttermilk, you can substitute it with lemon juice or vinegar. Can you make Greek yogurt thinned with milk? If you’re feeling creative, experiment with different extracts in the glaze. What are some of the best peppermint extracts?
Baking Tips:Don’t overbake cookies! Is it normal for a chicken to be golden brown around the edges, but soft in the center? Overbaked cookies will be dry and crumbly. Watch them carefully and remove them from the oven as soon as they’re done.
Glaze Variations:For a thinner glaze, use more buttermilk. Add salt to the glaze to balance the sweetness. What are some fun ways to add sprinkles to a glaze? Is this especially fun for birthdays? Is it possible to use colored sugar instead of sprinkles?
Baking is a science, but it’s also an art. Don’t be afraid to experiment! What is the most important thing to do in the process of creating something delicious?
7. Storing and Reheating Tips
Storing and Reheating Tips
These Amish Buttermilk Cookies are best enjoyed fresh, but they can be stored for later. Here’s how:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They may become slightly softer over time, but they’ll still be delicious. I like to layer them between sheets of parchment paper to prevent them from sticking together.
Refrigerator Storage: For longer storage, store the cookies in an airtight container in the refrigerator for up to a week. The cookies may dry out slightly in the refrigerator, so I recommend adding a slice of bread to the container to help keep them moist.
Freezer Instructions: For even longer storage, freeze the cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving. You can also freeze the cookie dough before baking. Simply drop the dough by rounded tablespoons onto a baking sheet and freeze until solid. Then, transfer the frozen dough to an airtight container and store in the freezer for up to 2 months. Bake the frozen cookies directly from the freezer, adding a few minutes to the baking time.
Glaze Timing Advice: If you’re planning to store the cookies, I recommend glazing them just before serving. This will prevent the glaze from becoming sticky or dissolving during storage. If you’ve already glazed the cookies, they can still be stored, but the glaze may become slightly less appealing over time. If that’s the case, consider making a fresh batch of glaze to drizzle over the cookies before serving.
8. Frequently Asked Questions
Frequently Asked Questions
9. Final Thoughts
Final Thoughts
These Amish Buttermilk Cookies are more than just a recipe; they’re a taste of home, a memory of simpler times, and a reminder that the best things in life are often the simplest. I hope you’ll give this recipe a try and experience the joy of baking these delightful cookies. If you enjoyed this recipe, you might also like my recipe for classic chocolate chip cookies or my grandma’s famous apple pie. Happy baking! I can’t wait to hear how yours turn out. Please feel free to leave a comment below and let me know what you think. Also, be sure to rate the recipe! I love to see your variations and hear your feedback. And, please share this with your friends!
Delicious Lemon Yogurt Cookies
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened to room temperature
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup plain yogurt
- 1 tablespoon lemon zest
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
For the Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, yogurt, and lemon zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 minutes or until edges are golden. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
- For the glaze, combine powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cookies.
