Buttermilk Cookies

Buttermilk Cookies

Dana Wrightsman 0

"These are a soft, delicious, sugar cookie but with a hint of buttermilk. A friend of mine gave this recipe to me years ago and my family loves them so much that I have a hard time keeping them in the cookie jar! You can sprinkle the tops of these with a little granulated sugar just before baking or ice after completely cooled."

Ingredients 26 m {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 37

  1. 43 Ratings


Many have commented that these have little taste. Well, that's because these cookies are best when iced. They are supposed to be that way. A dear neighbor used to bake these for our family every year at Christmas. I had the recipe but misplaced it when we moved away. Only last week, we were in a delightful Mennonite bakery and saw these cookies labeled Buttermilk cookies. My children were so excited. I got right online and found the recipe here. Dana, thanks for posting this wonderful recipe. These cookies are cake like in texture and simple in flavor. When used with cookie cutters they puff up wonderfully and are easy for children to decorate. We have often added peppermint or lemon to the icing.


Loved these cake-like cookies -- a great way to use leftover buttermilk. Just a word of advice, watch the baking time as the bottoms burn easily! I have a convection oven and usually don't have that problem, but these cookies go from undercooked to burned in seconds.


My family loved these cookies. I made half w/out frosting and frosted the rest for an extra sweet treat.