Soft and puffy Buttermilk Cookies with a thick caramelized glaze are an irresistible treat you’ll want to keep stocked in your cookie jar. Each batch makes nearly 50 cookies, perfect for sharing—or not! If you are looking to add more cookies to your dessert tray, make sure to check out my classic chocolate chip cookies too!
The Allure of Buttermilk Cookies
Buttermilk Cookies are a delightful blend of simplicity and indulgence. The tender, cake-like texture of these cookies pairs perfectly with the rich, caramelized glaze, creating a treat that’s both homey and elegant. Whether you’re baking for a crowd or indulging in some solo snacking, these cookies are sure to satisfy.
Make-Ahead and Storage Instructions
Freezing Dough
For freshly baked cookies at a moment’s notice, freeze the dough after portioning it out on a baking sheet. Once the dough balls are frozen, transfer them to an airtight container. You can bake the cookies straight from the freezer; just add a few extra minutes to the baking time.
Storing Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. If you’d like to keep them longer, layer the cooled cookies between sheets of wax paper in an airtight container and freeze for up to three months. Thaw them at room temperature before enjoying.
Storing Glaze
Any leftover glaze can be stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it again, warm it slightly to regain its spreadable consistency.
Perfect Cookies For Any Occasion
From casual family gatherings to festive holiday spreads, these are the perfect cookie. Their simple ingredients and straightforward preparation make them an accessible treat for bakers of all skill levels. Plus, the option to freeze both the dough and the baked cookies means you can always have a delicious homemade treat on hand. Enjoy these delightful Buttermilk Cookies with Caramelized Glaze and share them with your loved ones for a truly memorable treat.
Buttermilk Cookies
Ingredients
Cookies
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shortening
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 3 large eggs, room temperature
Glaze
- 3/4 cup (1.5 sticks) unsalted butter
- 1 1/2 cups light brown sugar, packed
- 1/4 teaspoon kosher salt
- 3 tablespoons whole milk
- 3/4 cup confectioners' sugar
Instructions
Cookies
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- In a separate small bowl, whisk together 1 cup of buttermilk and 1 teaspoon of vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and sugars, on medium speed until fluffy, scraping down the sides as necessary.
- Reduce the mixer speed to medium-low and add the eggs, one at a time, mixing just until combined. Scrape down the sides of the bowl as needed.
- Slowly pour in the buttermilk mixture while mixing on low speed. Gradually add the flour mixture in three additions, mixing until just combined. Scrape down the sides of the bowl and mix for a few seconds longer until only a few streaks of flour remain.
- Drop 2 tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes, just until the edges are golden brown. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
Glaze
- In a small saucepan over low heat, melt butter. Add brown sugar, stirring constantly until smooth. Stir salt and milk. Remove from heat and gradually add confectioners sugar, 2 tablespoons at a time, until a spreadable consistency is achieved. Let the glaze sit to cool until thickened.
- Once the cookies are completely cooled, drizzle the glaze over the top of each cookie. Allow the glaze to set before serving.
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