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Amish Buttermilk Cookies Recipe

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
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Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
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 9x13 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.