Recipe by Dana Wrightsman
"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."
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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 every year at Christmas. I had the recipe but misplaced it when we moved away. Only last week, we were in a delightful Mennonite bakery and saw these cookies labeled Buttermilk cookies. My children were so excited. I got right online and found the recipe here. Dana, thanks for posting this wonderful recipe. These cookies are cake like in texture and simple in flavor. When used with cookie cutters they puff up wonderfully and are easy for children to decorate. We have often added peppermint or lemon to the icing.
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 flavored Crisco rather than plain shortening. I am a cookie junky. There are no bad cookies just some are better than others. These aren't the best but they aren't the worst either.
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 that problem, but these cookies go from undercooked to burned in seconds.
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 fabulous! The hold themselves up just enough and tasted great! Instead of buttermilk, I used 1/2 souf cream, 1/2 milk and lemon juice(1tbs lemon to 1 cup of milk.) The kids in my neighborhood loved them! Makes enough to shere with everyone! The taste wasn't too sweet or too bland. For the kids I addded frosting on top. I will deffinately make these again!
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 recipe. Keeping in mind that half of my shortening needed for the cookie recipe was already cut into most of my dry ingredients it all turned out pretty good. Will have to make it again, correctly, to see how much better they are. Mine had a texture similar to corn bread, and I tried to make bar cookies out of them in my jelly roll pan. It wasn't my night for baking because I got too much batter in the pan so it was more like a thick jelly roll or a thin cake. *grin* Ended up being the perfect size for tot snacks. Would be really tasty with chocolate frosting!! It received top ratings from DH, a 20-month old and a 7 month old! (As well as the 'chef' in question). Hope you enjoy them as much as we did!
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 chocolate chunks and WHOA, they were pretty good that way too! Thanks for sharing the recipe Dana!
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 dough and cooking some more over the weekend.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 58
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