So I decided to do something that didn’t have pumpkin in it, but don’t you worry: next weekend, we’re back to pumpkin cookie recipes!
This weekend, I wanted to do something different, and I went with a buttermilk cookie recipe. It’s pretty simple and does require some prep. You do need to have one egg at room temperature, so there’s that. The only weird ingredients you need for this are buttermilk for the cookie dough and whole milk for the frosting.
The recipe starts off the usual way: mix the softened butter with the sugar. Then you throw in an egg with some vanilla. While it’s mixing you put in the dry ingredients mixed together, and then top it off with some buttermilk. It’s pretty standard procedure at this point.
You need to scoop up 1Tbsp balls of dough to put on your cookie sheet. Unfortunately, the Oxo one I have does a terrible job, and it can’t seem to give me a good consistent scoop every time. If anyone knows of any good 1Tbsp cookie scoops, I’m open to trying them out.
I baked the cookies for 14 minutes on aluminum cookie sheets with a sheet of parchment paper for easy cleanup. They came out perfectly browned on the edges.
After that, I made the frosting, which involves combining all the ingredients, although I just added the milk little by little instead of just measuring. The frosting came out perfect.
Do I recommend this recipe? Yes, if you can get a small amount of buttermilk and whole milk.
As I mentioned, this does require planning ahead.
Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- frosting:
- 3 tablespoons butter, softened
- 3-1/2 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts, optional
Directions:
- 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.
Michael Makes 