Buttermilk Cookies
These buttermilk cookies are the kind of soft, pillowy cookies that feel like they came straight from grandma’s kitchen. They’re lightly sweet with a cake-like texture and a simple vanilla flavor that shines on its own.
Table of Contents
Old Fashioned Flavor
If you’ve ever wished a cookie and a vanilla cupcake could join forces, this is your recipe. I stumbled across it in the margins of an old Amish cookbook — not printed, but handwritten, like a little secret waiting to be found. One bite and I was instantly transported to my great-grandma’s kitchen, where her cookie jar was never empty.
These cookies bake up soft and tender, with a light, almost cake-like texture that’s pure nostalgia. The buttermilk gives them that old-fashioned flavor and delicate crumb that makes you want to pour a glass of milk and grab “just one more.”
It’s a true drop cookie recipe — no rolling, no chilling, no fuss. Just scoop, bake, and enjoy! And if you’ve got leftover buttermilk hanging out in your fridge, it’s the perfect excuse to make a batch of my homemade buttermilk biscuits or easy 4-ingredient Irish soda bread.
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Key Ingredients and Substitutions
- Granulated sugar: Adds sweetness and structure to the cookies. For a slightly deeper flavor, you can substitute half with light brown sugar.
- Salted butter: Gives richness and flavor. If using unsalted butter, add an extra pinch of salt.
- Eggs: Help bind the dough and add moisture. Use large eggs at room temperature for best results.
- Buttermilk: Creates a soft, cakey texture with a subtle tang. If you don’t have buttermilk, mix ¾ cup milk with 2 teaspoons of lemon juice or white vinegar and let sit for 5 minutes.
- Vanilla: Adds warm, sweet flavor. Pure vanilla extract is ideal here.
- Baking powder: Helps the cookies rise and become fluffy. Make sure it’s fresh for best results.
- All-purpose flour: Provides the structure. Be sure to measure accurately using the spoon-and-level method.
- Baking soda: Works with the acidity of the buttermilk for extra lift and tenderness.
- Salt: Enhances all the other flavors. Don’t skip it – even a little makes a difference.
How to Make Buttermilk Cookies
Preparation
Preheat your oven to 350˚F. Line a large baking sheet with parchment paper or a silicone baking mat. Set out the butter to soften and crack the eggs into a small bowl for easy use.
Step 1 – Cream Butter and Sugar
In a medium mixing bowl, beat the softened butter and sugar together on medium speed until light and creamy, about 2–3 minutes.
Step 2 – Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla until the mixture is smooth and combined.
Step 3 – Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
Step 4 – Mix Wet and Dry
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft cookie dough forms. Avoid overmixing.
Step 5 – Scoop the Dough
Using a 1-tablespoon cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
Step 6 – Bake Until Lightly Browned
Bake for 8–10 minutes, or until the tops are just starting to crack and the edges are a light golden brown.
Step 7 – Cool and Store
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lynette’s Tip
Don’t overbake these! You’re aiming for a soft, pillow-like cookie, so keep a close eye on them. They’re perfectly done when the bottoms are just barely golden — not a shade darker.
More Drop Cookie Recipes You’ll Enjoy
Buttermilk Cookies
Ingredients
- 1 Cup granulated sugar
- 1/2 Cup salted butter
- 2 large eggs
- 3/4 Cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, beat together the butter and sugar until light and creamy. Add the eggs one at a time, mixing on medium speed until combined. Pour in the buttermilk and vanilla extract, then stir until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring slowly until everything is well combined and a soft dough forms.
- Using a 1-tablespoon cookie scoop or spoon, drop rounded scoops of dough onto the prepared baking sheet, leaving a little space between each cookie.
- Bake for 8–10 minutes, just until the tops begin to crack or the edges show the faintest hint of golden color. Remove from the oven and let the cookies cool on a wire rack.
Notes
Variations:
- Swap the Butter: The original version used lard, but I always go with butter for flavor and ease. If you want to keep it traditional, shortening works too. Either way, use the same amount.
- Try a Glaze or Frosting: We love these cookies plain, but if you’re craving something extra, they’re great with a simple powdered sugar glaze or chocolate icing.
Nutrition
Recipe FAQs
They are soft, cakey, and tender, almost like a cross between a cookie and a muffin top. The buttermilk adds a light, fluffy texture with a subtle tang.
No chilling is necessary. This is a drop cookie recipe, so you can scoop the dough right onto the baking sheet and bake immediately.
Buttermilk gives the cookies extra moisture and helps activate the baking soda for better lift. It also adds a gentle tang that balances the sweetness.
Double-check your flour measurement and make sure you are fully creaming the butter and sugar. Also avoid overmixing the dough once the dry ingredients are added.
It’s not ideal. Convection heat can cause the cookies to brown on the outside before the inside has fully baked. Use regular bake mode for best results.
This recipe was passed down to me from my great great grandmother who run a boarding house. The recipe also uses lard and many of the ingredients are vague amounts (like tea cups of flour). The recipe suggests adding 1/2 cup more flour and chilling well to roll out. We make them as cutout cookies for many holidays.
Love the idea of using them as cut outs! They have such a great flavor!
I made these cookies today and they are delicious. However, I found that the 350 degree oven was not hot enough to get the cookies to rise instead of spread. I set the temperature at 400 degrees and in 8 minutes, the cookies were cooked through, soft and delicious! They kept their shape better and were up to 1/2” thick at the center. And this was without placing the dough in the fridge.
Thank you for the tips! And I’m glad you enjoyed the cookies!
Go to cookie recipe when buttermilk is in the fridge. It’s good to chill this dough for a few hours to ease portioning the cookies on to baking sheet. Also add 1/2+cup of butterscotch morsels for a yummy addition.
I love the idea of the butterscotch morsels! Thanks for sharing!
How to store buttermilk cookies for a week and a half, until Christmas. Is it better to frost cookies right before gifting.
You can store in the freezer and then place in a sealed container at room temperature overnight to thaw. I would frost just before because frosting had alter in color in the freezer.
Loved these cookies! Easy recipe and nice cakey coolies!
Definetly a keeper!
They are a favorite!
Thank you! Just made these, so yummy!