Buttermilk cookies are a classic treat with a soft, tender texture. They have a slightly tangy flavor, thanks to the unique addition of buttermilk. This simple cookie recipe combines a handful of pantry staples and is topped with a creamy homemade frosting. These cookies are perfect for any occasion. They offer a delightful balance of sweetness and tanginess. This makes them a standout treat in any dessert spread.

Ingredients for Buttermilk Cookies

• Butter: You’ll need butter for both the cookie dough and the frosting. Make sure it’s softened so it blends smoothly with the sugar and other ingredients.
• Sugar: Granulated sugar is used to sweeten the cookie dough.
• Egg: A large egg that acts as a binding agent at room temperature.
• Vanilla extract: A high-quality vanilla extract is needed for both the cookie dough and the frosting.
• Flour: All-purpose flour is the best type of flour for cookies. It’s not as tough as bread flour yet not too delicate as cake flour. Use the spoon-and-level method to measure flour accurately since too much can dry the cookies out.
• Baking soda: Baking soda is used to help the cookies rise, creating a light and tender texture.
• Salt: A dash of salt is added to activate the baking soda and balance the sweetness.
• Buttermilk: Buttermilk gives the cookies their signature tangy flavor and tender texture. If you don’t have buttermilk, you can substitute it by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
• Confectioners’ sugar: Confectioners’ sugar makes the frosting smooth and sweet.
• Milk: This recipe uses 2% milk in the frosting to achieve a creamy consistency and enhance the smoothness of the spread.
• Walnuts (optional): You can sprinkle finely chopped walnuts on top of the frosted cookies for added crunch and a touch of nutty flavor.

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