Buttermilk Cookies

Buttermilk Cookies

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

26 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.

Reviews

Read all reviews 39
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Many have commented that these have little taste. Well, that's because these cookies are best when iced. They are supposed to be that way. A dear neighbor used to bake these for our family ev...

Most helpful critical review

These were easy enough to make but the flavor was lacking. I put red hots on some and cinnamon/sugar on some and they still had something to be desired. If I make them again I may use butter fla...

Most helpful
Most positive
Least positive
Newest

Many have commented that these have little taste. Well, that's because these cookies are best when iced. They are supposed to be that way. A dear neighbor used to bake these for our family ev...

Loved these cake-like cookies -- a great way to use leftover buttermilk. Just a word of advice, watch the baking time as the bottoms burn easily! I have a convection oven and usually don't have ...

My family loved these cookies. I made half w/out frosting and frosted the rest for an extra sweet treat.

I absolutely love these cookies! I called them "cake cookies", since that is what they came out as. The batter spreads out a lot-I only fit 9 cookies on a cookie sheet, but the result is fabulo...

I found this recipe when searching for the ingredients in my botched biscuits (4 batches of biscuits with 16 batches worth of baking soda); I was able to save it with making 3 batches of this re...

These were easy enough to make but the flavor was lacking. I put red hots on some and cinnamon/sugar on some and they still had something to be desired. If I make them again I may use butter fla...

Pretty unique cookie and they turned out good! (I was looking for something to use some left-over buttermilk for and found this recipe!) The last batch I made, I tossed in some grated white c...

I adore this recipe, however I did not get it off of the internet. I found this recipe in an Amish cookbook. It yields a lot of cookies, and I found myself having to refrigerate the remaining do...

good tasting, cakey yes but I expected that after reading the reviews. I added some almond extract along with the vanilla and sprinkled lots of colored sugar. I refrigirated the dough for abou...

Other stories that may interest you