These old-fashioned buttermilk cookies will transport you back to your grandmother’s kitchen. These fluffy cookies are coated in cinnamon sugar and will melt in your mouth.
Story Behind the Buttermilk Cookies
About five years ago, I went to a church activity for all the women in my congregation. At the activity, we were encouraged to bring a favorite treat along with the recipe. This activity was something had my. name written all over it. The only problem was at the time, I’m pretty sure I wasn’t eating treats (I was trying to lose post-baby weight). I remember looking at the assortment of treats, and not eating them. It was a true travesty for sure.
However, during the activity, someone ran and made copies of all of the recipes, so I was able to go home with a huge packet of recipes. I totally forgot about them until recently and was surprised there were several recipes I’d never heard of before. One of these new to me recipes was this delicious buttermilk cookie recipe.
Since I had never heard of or tasted these before, I made a note to myself to make them soon. I decided the perfect time to make them was as a reward for myself. I was in the depths of 2020 virtual at-home learning, and knew a cookie reward was exactly what I needed.
As soon as they were done, I snuck into my husband’s home office to give him some. Before he was able to eat taste them, we left for the park. To my surprise he quickly texted to tell me that they were little clouds of deliciousness.
F.A.Q.S For Buttermilk Cookies
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Grandma’s Buttermilk Cookies
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- cinnamon sugar
- In a mixing bowl of an electric mixer, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla until combined.
- In a separate bowl combine the flour, baking soda, and salt.
- Alternate between adding the buttermilk and dry ingredients into the existing batter. Mix until combined. The dough with be soft and sticky, similar to a cake batter.
- Refrigerate for 1-2 hours until chilled.
- Preheat oven to 375°.
- Scoop dough onto cookie sheets in tablespoon sized balls. Generously sprinkle the tops with cinnamon sugar. The cookies will spread a bit while baking, so don’t be tempted to make them bigger.
- Bake for 10-14 minutes or until the bottoms are golden brown. The tops will still be light in color.
- Let the cookies cool for 10 minutes before transferring to a cooling rack.