Classic Amish Buttermilk Cookies for a Cozy Treat
These cookies are soft, tender, and bursting with the rich flavors of buttermilk, making them an irresistible choice for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Ingredients
- 1 cup Buttermilk Can be whole or low-fat.
- 1 cup Granulated Sugar Adjust based on sweetness preference.
- 0.5 cup Unsalted Butter Softened.
- 1 large Egg At room temperature.
- 1 teaspoon Baking Powder Leavening agent.
- 0.5 teaspoon Baking Soda Works with buttermilk's acidity.
- 0.5 teaspoon Salt Enhances flavors.
- 2.5 cups All-Purpose Flour Provides structure.
- 1 cup Optional Mix-Ins Such as nuts, chocolate chips, or dried fruits.
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and buttermilk to the creamed mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in any optional mix-ins.
- Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.