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.
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
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
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.
Today’s cookie is something simple, but something I haven’t made yet: sugar cookies! Plus, it felt appropriate for Easter. I recommend a sifter for the flour mix for the cookies.
I also decided to make a homemade frosting on top of it as well, with an attempt to make it purple by combining red and blue food dye. Needless to say, it looks more like a gray, but I’m going to remain optimistic and say that it looks like a light purple, which is perfect for Easter. For better consistency with the frosting, I recommend sifting the powdered sugar before mixing.
Ingredients (Sugar Cookies):
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions (Sugar Cookies):
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
Add egg and milk and beat to combine.
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar.
Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.