Looking for a soft, cake-like cookie that’s quick and simple to make? These Old-Fashioned Buttermilk Cookies are pillowy and tender, finished with a light sprinkle of cinnamon and sugar. They’re an easy, comforting treat perfect any day of the week.
Below you’ll find clear, step-by-step instructions to bake a batch of comforting buttermilk cookies at home.
Why This Recipe Works
- A short list of wholesome ingredients comes together quickly to produce cake-like, satisfying cookies.
- Buttermilk adds a subtle tang and keeps the cookies exceptionally tender.
- No frosting or glaze needed—just a simple cinnamon-sugar sprinkle that complements the soft buttermilk base.
Ingredients
- All-purpose flour forms the base; baking soda leavens and salt balances the sweetness.
- Butter adds rich flavor and an egg gives structure.
- Granulated sugar sweetens while vanilla extract provides warm, familiar notes.
- Buttermilk keeps the dough moist and tender with a touch of tang.
- Cinnamon and sugar are combined to finish each cookie with a comforting crunch and flavor.
How to Make This Recipe
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream the softened butter and granulated sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed.
- Reduce the mixer speed to low and add the egg and vanilla, mixing until incorporated.
- With the mixer on low, add half the dry ingredients, then half the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing only until the dough just comes together.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour, up to 24 hours.
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Remove the dough from the fridge and scoop tablespoon-sized portions onto the prepared sheet, spacing about 2 inches apart (roughly 12 cookies per sheet).
- Mix together the topping (cinnamon and sugar) and lightly sprinkle it over each cookie. Bake for 8–10 minutes, until the cookies are puffed and set but not browned. Transfer to a wire rack to cool and repeat with the remaining dough.
Expert Tips
- Bring the butter, egg, and buttermilk to room temperature so the dough mixes smoothly. To warm an egg quickly, let it sit in a bowl of warm (not hot) water for 10 minutes.
- Chilling the dough is essential for tall, fluffy cookies and makes scooping easier—don’t skip it.
- A spring-loaded tablespoon scoop ensures even portions and consistent baking.
- Watch the cookies closely and avoid browning; they’re best when puffed and lightly set, not browned.
FAQs
Stir 1 tablespoon of distilled white vinegar or lemon juice into 1 cup of milk. Let it sit for 10 minutes; it will thicken and act as an effective buttermilk substitute.
These cookies are moist. If storing at room temperature in an airtight container, place parchment or wax paper between layers to prevent sticking and sogginess. For best longevity, freeze extras (see next FAQ).
Once fully cooled, place cookies in a sealed freezer bag or freezer-safe container. They keep 2–3 months. Reheat a cookie in the microwave for about 15 seconds for a freshly-baked texture.
Try different spices—cardamom or nutmeg work well—or omit the cinnamon sugar and top the cookies with a simple glaze if you prefer.
Related Recipes
For more comforting cookie recipes, consider trying Swedish ginger cookies, crisp oat cookies, checkerboard shortbread, or rye chocolate chip cookies with brown butter and sea salt.
Swedish Ginger Cookies (Pepparkakor)-
Swedish Oatmeal Cookies (Havreflarn)
-
Swedish Checkerboard Cookies (Schackrutor)
-
Rye Chocolate Chip Cookies with Brown Butter
Recipe
Old-Fashioned Buttermilk Cookies
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- ¾ cup buttermilk, room temperature
- 1 teaspoon vanilla extract
For the topping:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- Cream the butter and sugar in a stand mixer until light and fluffy, about 3 minutes, scraping the bowl as needed.
- Add the egg and vanilla and mix until incorporated.
- With the mixer on low, add half the dry ingredients, then half the buttermilk. Repeat with the remaining dry ingredients and buttermilk, mixing until just combined.
- Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Combine the cinnamon and sugar for the topping. Scoop tablespoon-sized portions of dough onto the sheet, spacing at least 2 inches apart, and sprinkle with cinnamon sugar.
- Bake 8–10 minutes until the cookies are puffed and set but not brown. Transfer to a wire rack to cool. Repeat with remaining dough.
Notes
Adapted from Betty Crocker’s Cooky Book.
Nutrition
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