Buttermilkcookies Recipes

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
• 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.
• 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.

Steps:

• For the cookies: Preheat oven to 375 degrees and grease baking sheets. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg and vanilla. Gradually add flour mixture alternating with buttermilk and mix just until blended.
• Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool completley.
• For the icing: In a small mixing bowl on medium speed cream butter until smooth. On low gradually beat in powdered sugar, alternating with milk, adding more if needed. Add vanilla and beat until smooth and creamy.
• Spread icing on cooled cookies and sprinkle with walnuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
• Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
• Transfer about 2 1/2 cups flour mixture to a food processor fitted with the steel blade. Add butter, and pulse until the largest pieces are the size of peas. Return butter mixture to the bowl with the flour mixture. Use your fingers to combine.
• Add buttermilk, and stir just until mixture comes together; the batter will be sticky. Transfer to lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits as close together as possible to minimize scraps. Gather scraps together once, pat together and flatten, and cut out.
• Transfer biscuits to prepared baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.

Steps:

• Preheat oven to 375. Combine dry ingredients and set aside.
• Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.

Steps:

• Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
• Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
• Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
• Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking soda, and salt in a bowl.
• Combine sugar, butter, egg yolk, and vanilla extract in a separate bowl; beat with an electric mixer until creamy. Add flour mixture in 3 batches, alternating with buttermilk; beat dough well after each addition.
• Clean beaters and beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold gently into the dough.
• Drop tablespoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until cookies just start to brown, 10 to 11 minutes.

Steps:

• Make cookies:
• Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
• Whisk together flour, zest, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
• Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
• Glaze cookies:
• Whisk together all glaze ingredients and brush onto tops of warm cookies.
• Let stand until cookies are completely cooled and glaze is set.

Steps:

• preheat oven to 425*.in a large bowl, cream together sugar and crisco -- beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, baking soda and salt.in seperate bowl -- and then add to the creamed mixture alternately with buttermilk.
• drop by rounded tspful 2" apart onto greased sheet.
• bake at 425* for 6-8 minutes.
• allow cookies to cool 5 minutes before removing to rack to cool completely.

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Melt butter in the microwave.
• In a large bowl, combine the warm melted butter with the cocoa powder. Whisk until smooth.
• Whisk in sugar, vanilla extra, and buttermilk.
• Gradually stir in the flour mixture until no streaks of flour remain.
• Stir in chocolate chips.
• Drop dough in 1-inch balls onto prepared baking sheet, leaving about 2 inches between cookies to allow for spreading.
• Bake 10-12 minutes until cookies are set around the edges.
• Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.