There is nothing more wonderful than the beautiful simplicity of a drop cookie. And, it doesn't take much to turn them into something special - just some luscious frosting and a few sprinkles. These buttermilk cookies are soft and tender and provided me with a blank canvas that I used to create a winter wonderful with just a sprinkle of white sugar crystals. The recipe is from Taste of Home's Best Loved Cookies and Candies, copyright 2010.
Mom's Buttermilk Cookies
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla extract
2-1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
3 tbsp. butter, softened
3-1/2 cups confectioners' sugar
1/4 cup whole milk
1 tsp. vanilla extract
1/2 cup finely chopped walnuts, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
For the frosting, combine the butter, confectioners' sugar, milk and vanilla in a bowl; beat until smooth. Frost the cookies; sprinkle with chopped walnuts if desired.
Cream the butter and sugar together.
Beat in the egg and vanilla flavoring.
Mix the dry ingredients in a separate bowl and add them alternately with the buttermilk. I usually add 1/3 of the flour at a time.
It's very rare that I have buttermilk in the refrigerator so I thought I would use it in as many recipes as possible over the holidays.
Add half of the buttermilk after adding the first 1/3 of the flour. Repeat the process one more time then add the remaining 1/3 of flour.
The batter will be thick and will smell wonderful like pound cake batter!
I like to use a spoon and spatula when I'm making drop cookies. Parchment paper is a must!!
The drop cookie: perfect in its imperfection.
I baked for exactly ten minutes.
While the cookies cooled, I whipped up the frosting, starting with 3 tbsp. of softened butter.
Next came the powdered sugar.
And, finally, the milk and vanilla.
The frosting was VERY thick so I added another tablespoonful of milk.
The perfect consistency!
Grab your favorite sprinkles and get creative!
These cookies are soft, rich, and creamy like eating a pound cake in cookie form. Perfect for your holiday cookie tray!