How To make Buttermilk Cookies w/Frosting
2 cups sugar
1 cup shortening
3 eggs
1 cup buttermilk
1 teaspoon soda
1 teaspoon baking powder
1 pinch salt
4 cups flour
1 teaspoon vanilla
****Buttercream Frosting**** 1 package powdered sugar
1 stick butter or margarine, melted with
1/3 cup milk
Cream together sugar and shortening. Beat in eggs. Add buttermilk; then add soda, baking powder, salt and flour and beat until mixed, then add vanilla.
Drop by teaspoon onto greased and floured cookie sheet. Bake at 350
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PERFECT FOR THE HOLIDAYS | HOW TO MAKE VANILLA BUTTERMILK COOKIES | COURTNEY'S KITCHEN
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These were a hit with my family last holiday season. This year, I'm here to show you how to make vanilla buttermilk cookies!
GROCERY LIST:
3/4 cup Softened Butter
1.5 cups Sugar
2 Eggs
2 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Soda
2/3 cup Buttermilk
3 cups Flour
Icing:
3-4 tbsp Buttermilk
1.5 cups Powdered Sugar
1 tsp Vanilla Extract
Method:
1. Cream butter and sugar together.
2. Add eggs and vanilla, mix.
3. Add buttermilk and mix.
4. Add salt, baking soda & flour, mix.
5. Scoop onto a lined baking sheet.
6. Bake at 350 degrees Fahrenheit for 12-14 mins.
7. Mix icing until combined.
8. Dip cooled cookies in icing & allow icing to set before tasting!
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Buttermilk Cookies With Chocolate Recipe by Asia Ka Kitchen
Recipe Buttermilk Cookies
Recipe - Buttermilk Cookies
INGREDIENTS:
●1 cup shortening
●2 cups white sugar
●4 eggs
●4 cups all-purpose flour
●4 teaspoons baking powder
●2 teaspoons baking soda
●1 teaspoon salt
●1 cup buttermilk
●4 teaspoons vanilla extract
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Buttermilk Cookies with Caramel Icing
WARNING: These cookies fall into the category of highly-addictive and hard to stop eating. :-) I'm not playing folks. These little gems are simply divine and really hard to only have one. The soft and tender cookie when paired with the caramel and almost brown butter flavored icing? Well, it's a match made in cookie heaven! Here's what you need to know to make the dream a reality...
BUTTERMILK COOKIES --
2 cups brown sugar (I lightly pack mine)
1 cup butter - softened at room temp (I used part salted & unsalted butter)
2 eggs
1 tsp vanilla extract
1 cup buttermilk
3 3/4 cup ap flour
1 tsp baking soda
pinch of salt
Cream together the sugar and butter until light and fluffy. Add the eggs and vanilla and mix well. Add the buttermilk and fully incorporate. Sift together the dry ingredients and add to the creamed mixture. Mix thoroughly! Very important. Drop onto greased or parchment lined baking sheets. (I used a medium sized cookie scoop...yielding about 2 T of batter per cookie). Bake at 375 degrees for 10-12 minutes. Frost with the caramel icing once the cookies have cooled a bit.
CARAMEL ICING --
(I begin to make this as soon as the cookies are all done baking)
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4 cup powdered sugar
1 tsp vanilla
Bring the brown sugar and butter to a boil and cook for 2 minutes, stirring constantly. Add the milk and stir to incorporate. Bring the mixture back to a boil and then remove the sauce pan from the heat. Set aside to cool. Mine took about 30 minutes or so. It's ok for the mixture to be warm...just not hot. Add the powdered sugar and vanilla. Mix this together until all the sugar is fully incorporated. Frost the cookies! It's about 1 T or so per cookie.
ENJOY!!!!
Makes about 4 dozen.