How to Make Soft Buttermilk Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk. Mix until just combined. Be careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **For the Frosting:** In a medium bowl, cream together ½ cup (1 stick) softened unsalted butter and 2 cups powdered sugar until smooth.
- Gradually add 2-4 tablespoons of milk, one tablespoon at a time, until you reach your desired consistency. Stir in ½ teaspoon vanilla extract.
- Once the cookies are completely cool, frost them generously. Sprinkle with chopped walnuts, if desired.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
68g
Fat
11g
Carbs
8g
