Amish Buttermilk Cookies
Jun 8, 2021 2:35:41 GMT -5
Post by maybetoday on Jun 8, 2021 2:35:41 GMT -5
Amish Buttermilk Cookies
Yield 36 cookies
(These are soft, cakey cookies - not at all crunchy)
15m prep time
10m cook time
INGREDIENTS
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
3 eggs
1/2 cup granulated sugar
1 cup brown sugar
1 cup butter, softened
FOR THE GLAZE:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 teaspoon salt
3 tablespoons buttermilk
1/2 to 3/4 cup powdered sugar, sifted
PREPARATION
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the vanilla and buttermilk. Set aside.
In a large mixing bowl, beat the butter and sugars on medium speed with an electric mixer on medium speed until fluffy.
Reduce speed to medium-low and add eggs one at a time, mixing in between until combined.
Slowly pour in buttermilk mixture. Reduce speed to low and add flour in three increments.
Drop cookies in 2 tablespoon portions 2 inches apart. Bake until edges are just golden brown, 9-11 minutes. Let cool on baking sheet 10 minutes before moving to a wire rack to cool completely.
While cookies cool, make the glaze:
In a saucepan over low heat, melt the butter and brown sugar, stirring constantly. Once melted, stir in salt and buttermilk. Remove from heat and add powdered sugar 2 tablespoons at a time until desired consistency is reached. Let cool until thickened and spread or drizzle over cookies.
link
Yield 36 cookies
(These are soft, cakey cookies - not at all crunchy)
15m prep time
10m cook time
INGREDIENTS
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
3 eggs
1/2 cup granulated sugar
1 cup brown sugar
1 cup butter, softened
FOR THE GLAZE:
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 teaspoon salt
3 tablespoons buttermilk
1/2 to 3/4 cup powdered sugar, sifted
PREPARATION
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the vanilla and buttermilk. Set aside.
In a large mixing bowl, beat the butter and sugars on medium speed with an electric mixer on medium speed until fluffy.
Reduce speed to medium-low and add eggs one at a time, mixing in between until combined.
Slowly pour in buttermilk mixture. Reduce speed to low and add flour in three increments.
Drop cookies in 2 tablespoon portions 2 inches apart. Bake until edges are just golden brown, 9-11 minutes. Let cool on baking sheet 10 minutes before moving to a wire rack to cool completely.
While cookies cool, make the glaze:
In a saucepan over low heat, melt the butter and brown sugar, stirring constantly. Once melted, stir in salt and buttermilk. Remove from heat and add powdered sugar 2 tablespoons at a time until desired consistency is reached. Let cool until thickened and spread or drizzle over cookies.
link
