Soft Buttermilk Sugar Cookies are every sugar cookie lovers’ dream! They are so soft, delicious, and anyone can make them!
Soft Buttermilk Sugar Cookies is a recipe I recently found on the back of the sugar package that looked interesting. Yes, I look at the recipes on the back of the sugar package. Don’t you?! Okay, don’t answer that. At any rate, I made some changes and honestly, these are easily one of the best sugar cookies I’ve ever tasted! They’re soft and pillow-like and they have amazing flavor. I’ve taken them to several family gatherings now and they disappear lightening fast and even my son who doesn’t like cookies raves about them. (I know!! Where did he come from?!) Try them, you’ll love them.
Soft Buttermilk Sugar Cookies
yields 3 dozen cookies
- 1/2 cup softened butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
- Combine dry ingredients and add 1/2 to the mixing bowl, mix, then add the other half. Dough will be softer than normal cookie dough and stickier. Cover and let cool in fridge for 1 hour.
- Preheat oven to 400 degrees F.
- Scoop out about 2 TBSP of cookie dough onto a parchment lined cookie sheet. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack. Once fully cool, frost with about 1 TBSP of vanilla buttercream per cookie. (and sprinkles!)
Amazing Vanilla Buttercream
- 1/2 cup room temperature butter (1 stick)
- 1 tsp vanilla
- 2-3 TBSP milk
- 2 rounded cups powdered sugar
- Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color.
- Add in vanilla, milk and 1 cup of the powdered sugar. Mix for 1 minute.
- Add in the other cup of powdered sugar and mix on medium for 3-4 minutes. Frost cookies.
If you love Soft Buttermilk Sugar Cookies try a few of our other favorite cookie recipes:
- Peanut Butter Fudge Cups
- Best Ever Oatmeal Raisin Cookies
- Mint Chocolate Pudding Cookies
- Raspberry Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
Ingredients
- 1/2 cup softened butter 1 stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- VANILLA BUTTERCREAM FROSTING:
- 1/2 cup room temperature butter 1 stick
- 1 tsp vanilla
- 2-3 TBSP milk
- 2 rounded cups powdered sugar
Instructions
- Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth. Combine dry ingredients and add 1/2 to the mixing bowl, mix, then add the other half. Dough will be softer than normal cookie dough and stickier. Cover and let cool in fridge for 1 hour.
- Preheat oven to 400 degrees F.
- Scoop out about 2 TBSP of cookie dough onto a parchment lined cookie sheet. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack. Once fully cool, frost with about 1 TBSP of vanilla buttercream per cookie. (and sprinkles!)
- TO MAKE VANILLA BUTTERCREAM FROSTING: Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color. Add in vanilla, milk and 1 cup of the powdered sugar. Mix for 1 minute. Add in the other cup of powdered sugar and mix on medium for 3-4 minutes. Frost cookies.
Susan says
I made these cookies and look delicious but was wondering how to store them after baking and decorating them.
Jessica says
Just store them in an air tight container on the countertop Susan! So glad you enjoyed them!
Susan w moon says
I’ve baked cookies all my life, I absolutely love cookies , all kinds— this recipe for buttermilk cookies is one of the very best I’ve come across— they are easy and excellent-I’m thrilled I found this recipe
Alison says
Susan, thank you so much! I take it as an incredible honor to receive such praise from a cookie expert!
margarets says
I tried these and they were excellent! So soft! Real comfort food.
One thing I changed: I did not make the buttercream and sprinkles because I did not have the right stuff on hand. Instead I made sort of glaze by tapping some water on each cookie with a finger and then tapping on some brown sugar. Turned out quite well. I expect these cookies would also be nice with a dollop of jam (after baking and cooling).
I also found that the cookies came out softer at a slightly lower temperature. Perhaps my oven runs hot.
In all, a very bookmark-worthy recipe!
Alison says
I’m happy you enjoyed these Margarets! I love your make-shift icing idea!
Cathy Walters says
I just made them for the first time, I’m so happy I found this recipe. Thank you for posting these little treasures. Giving them as little gifts to friends.
Jessica says
So glad you enjoyed them Cathy!
Meghan says
Can these be made in a Pyrex dish as cookie bars instead? If so, how would you change the baking time?
Jessica says
I think that sounds wonderful. Bake for 20 minutes and then test for doneness!