Amish Buttermilk Cookies Recipe

These soft and old-fashioned Amish Buttermilk Cookies are tender, cake-like treats with a subtle tang from buttermilk and a hint of warm sweetness perfect with a cup of tea or coffee for a comforting snack.

Introduction

If you are a fan of soft and chewy, old-fashioned buttermilk cookies that melt in your mouth, you will love this Amish Buttermilk Cookies Recipe. These Iced Oatmeal Cookies are soft, cake-like cookies that are full of the flavor of oats, and they have a sweet glaze on top for a perfect dunk in a glass of milk, tea, or coffee. They come from old-fashioned Amish kitchens, and they’re a simple, classic, no-frills treat that everyone loves.
There are several reasons why these Amish Buttermilk Cookies are exceptional. First of all, the buttermilk. The buttermilk brings a zing to the flavor, and it also makes the crumb really soft and tender, which is what makes these cookies so addicting! And with pantry staples like sugar, flour and butter, these cookies are simple to throw together whenever you need something homemade, comforting and satisfying.
Great for sharing with family or at church bake sales, or just serving at home any day, this Amish Buttermilk Cookies Recipe is a versatile sweet treat you’ll love to make over and over! You can take them plain, coat them with icing sugar, or slather them in a basic glaze for added sweetness. Regardless of how you choose to serve them, there’s no doubt that these cookies are a taste of Amish life and a welcome addition to your cookie repertoire.

Keys for Perfecting the Amish Buttermilk Cookies Recipe

The key to an original Amish Buttermilk Cookies recipe is its texture. These cookies should be soft and tender and cake-like, courtesy of the buttermilk. To get the recipe just right, be sure the butter is softened but not melted, beat the sugar and the softened butter until the mixture is fluffy and avoid overmixing the dough once you’ve added the dry ingredients. Optionally, chilling the dough for at least 30 minutes before baking can help the cookies keep their shape and not spread too much.

Why Homemade is a Great Idea

I prefer to bake the Amish Buttermilk Cookies Recipe myself, which gives me control over the ingredients and freshness. Store-bought cookies can be full of preservatives and fake flavors, whereas homemade cookies let you cook with real butter, fresh from the farm buttermilk and good quality flour. You can make them as sweet or tart as you like, and play around with flavorings; vanilla and lemon zest are both nice counterpoints and even glazes for a homemade touch. And, there’s also the smell of freshly baked cookies wafting through your kitchen, something no store-bought cookie can match.

Health Benefits of Amish Buttermilk Cookies Recipe

While cookies are a sweet treat, this Amish Buttermilk Cookies Recipe does offer some nutritional value, especially when using wholesome ingredients. Buttermilk provides calcium and probiotics, while eggs add protein and essential vitamins. Here’s a closer look at some key ingredients:

Amish Buttermilk Cookies Recipe from Dailyrecipespot

Amish Buttermilk Cookies Recipe

Soft, tender, old-fashioned cookies made with buttermilk for a lightly tangy, cake-like crumb. These Amish Buttermilk Cookies are simple to make, comforting, and ideal with tea or coffee. Author: Use Default (Don’t show) Servings: 4 people Estimated Cost: $5 Times Prep Time: 0 days | 0 hours | 15 minutes (Show “0”) Cook Time: 0 days | 0 hours | 12 minutes (Show “0”) Resting Time (Custom Time Label): 0 days | 0 hours | 30 minutes (Show “0”) Total Time: 0 days | 0 hours | 57 minutes (Show “0”) Categories / Taxonomies Courses: Dessert, Snack Cuisines: American, Amish Keywords: Amish Buttermilk Cookies Recipe, old fashioned cookies, soft buttermilk cookies, easy cookie recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

30 minutes mins

Total Time 57 minutes mins

Servings: 4

Course: Dessert

Cuisine: American, Amish

Calories: 576

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup 113 g unsalted butter, softened
• 3/4 cup 150 g granulated sugar
• 1 large egg room temperature
• 1/4 cup 60 ml buttermilk, room temperature
• 1 tsp vanilla extract
• 1 3/4 cups 220 g all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• Optional Glaze
• 1 cup 120 g powdered sugar
• 2 –3 tbsp buttermilk or milk
• 1/4 tsp vanilla extract optional

Equipment

• 1 – Mixing bowl (large)
• 1 — Electric hand mixer or stand mixer
• 1 Measuring cups & spoons
• 1 — Rubber spatula
• 1 — Baking sheet (quarter sheet or 9×13 works)
• 1 — Parchment paper or silicone baking mat
• 1 — Cookie scoop or tablespoon
• 1 – Cooling rack

Method

 

1. Preheat & prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream butter & sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes) using a hand or stand mixer.
3. Add egg & flavor: Beat in the egg until combined, then add the buttermilk and vanilla extract; mix until smooth. (Buttermilk will thin the batter slightly — that’s normal.)
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Mix dough: Add the dry ingredients to the wet ingredients in two additions, mixing gently until just combined. Do not overmix — the dough should be soft and slightly sticky.
6. Chill briefly (recommended): Chill the dough 15–30 minutes if it’s very soft; chilled dough keeps shape better in the oven. (If short on time, you can bake immediately.)
7. Portion cookies: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheet. Slightly flatten each mound with the back of a spoon for even baking.
8. Bake: Bake 10–12 minutes, until the edges are set and the tops are lightly golden. The centers should still look slightly soft — they’ll finish setting as they cool.
9. Cool: Let cookies cool on the baking sheet 3–4 minutes, then transfer to a cooling rack to cool completely.
10. Optional glaze: Whisk powdered sugar with 2–3 tbsp buttermilk and vanilla until smooth. Drizzle or brush thin glaze over cooled cookies; let set 10–15 minutes before serving.
11. Nutrition (per 1 serving — 1/4 of batch, approximate)
12. Calories: 576 kcal
13. Carbohydrates: ~72 g
14. Fat: ~30 g
15. Protein: ~7 g
16. (Approximate — calculated from ingredient totals. Use WP Recipe Maker nutrition calculator or a nutrition tool for precise values.)

Notes

Yield & serving size: This version makes a medium batch (about 12–16 cookies). Serving set as 4 — each serving equals ~1/4 of the batch. Adjust servings in WP Recipe Maker if you want more portions.

Buttermilk substitute: If you don’t have buttermilk, make a substitute: 1/4 cup milk + 1 tsp lemon juice or vinegar — let sit 5 minutes. Real buttermilk gives the best tang and texture.

Texture tip: For the signature soft, cake-like texture, do not overbake. Remove cookies when edges are set and centers still soft.

Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies (unfrosted) up to 2 months.

Make-ahead: Dough can be chilled up to 24 hours before baking. If baking from chilled dough, add 1–2 minutes to bake time.

Tips and Tricks for Amish Buttermilk Cookies Recipe

To get the best results, always use room-temperature ingredients, especially butter and eggs. If you want extra flavor, add a splash of vanilla or almond extract. For cookies that stay soft longer, store them in an airtight container with a slice of bread it keeps the moisture locked in. You can also drizzle a simple glaze made from powdered sugar and milk for added sweetness and a bakery-style finish.

Amish Buttermilk Cookies Recipe Variations

The beauty of the Amish Buttermilk Cookies Recipe is its versatility. You can turn them into spiced cookies by adding cinnamon, nutmeg, or allspice. For a fruity twist, mix in dried cranberries, raisins, or orange zest. If you’re a chocolate lover, fold in mini chocolate chips or dip half the cookie in melted chocolate. For a lighter version, substitute half the butter with applesauce, which lowers fat while keeping the cookies soft.

Additional Serving Ideas

Serve these cookies warm with a drizzle of honey for a rustic feel, or sandwich them with cream cheese frosting for a decadent treat. They also pair beautifully with hot beverages like chai tea, coffee, or cocoa—making them perfect for cozy evenings.

Conclusion: Amish Buttermilk Cookies Recipe

More than just a cookie, the Amish Buttermilk Cookies Recipe offers a taste of tradition and good old-fashioned comfort. With a soft texture, easy ingredients, and adaptable flavors, it’s a recipe for all occasions, from the everyday to the celebrations. By making them at home, you guarantee the freshness and quality of your cookies while allowing for a unique twist to your creation. These cookies are classic, mouthwatering, and sure to be a family favorite.

Share Your Twist!

Made these Amish Buttermilk Cookies Recipe? Share your twist did you add lemon zest, chocolate chips, or a glaze? Drop a photo and your modification in the comments, and hashtag it #AmishButtermilkCookies so others can try your version.