Amish Buttermilk Cookies

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Amish buttermilk cookies are a tasty treat you’ll love. These soft, buttery cookies melt in your mouth. They’re topped with a sweet glaze that makes them extra special. You can make these cookies at home with simple ingredients like butter, sugar, eggs, and buttermilk.

The recipe is easy to follow. You’ll mix the dough, drop it onto baking sheets, and bake for about 10 minutes. While the cookies cool, you can whip up the glaze. Once you spread the glaze on top, you’ll have a batch of yummy cookies to enjoy.

Exact Ingredients List

Here’s what you’ll need to make these yummy Amish buttermilk cookies:

For the cookies:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs + 2 yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

For the glaze:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 1-2 cups powdered sugar, sifted

Make sure you have all these items ready before you start baking. It’s always a good idea to measure everything out ahead of time. This way, you won’t forget anything or make mistakes while mixing.

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

Mix butter and sugars in a bowl until fluffy. Add eggs, yolks, vanilla, and buttermilk. Stir well.

In another bowl, combine flour, baking powder, baking soda, and salt. Add this to the wet mix. Stir until just combined.

Drop spoonfuls of dough onto the sheets. Space them 2 inches apart. Bake for 10-12 minutes until edges are light brown.

Let cookies cool on the sheets for 10 minutes. Then move them to a wire rack.

For the glaze, melt butter and brown sugar in a pot. Add salt and buttermilk. Remove from heat and whisk in powdered sugar until smooth.

Spread or drizzle glaze on cooled cookies. Let it set before you enjoy your tasty treats!

Possible Substitutes List & Recipe Variations

You can easily switch up these Amish buttermilk cookies to suit your tastes or pantry. Here are some tasty options:

Substitutes:

• No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar
• Swap all-purpose flour for whole wheat flour for a nuttier flavor
• Use coconut sugar instead of brown sugar for a subtle caramel taste

Flavor variations:

• Add 1 teaspoon of cinnamon or nutmeg to the dough
• Mix in 1 cup of chocolate chips or chopped nuts
• Zest a lemon into the batter for a citrusy kick

Try these glaze options:

• Vanilla: Add 1 teaspoon vanilla extract to the basic glaze
• Maple: Replace brown sugar with maple syrup
• Chocolate: Stir in 2 tablespoons cocoa powder

Want to make them festive? Sprinkle colored sugar or sprinkles on top of the glaze before it sets. You can also cut the cookies into shapes using cookie cutters for special occasions.

Remember, baking is fun, so don’t be afraid to experiment with your favorite flavors!

Tips, Tricks & Storing

Use room temperature ingredients for the best results. This helps everything mix together smoothly.

For extra soft cookies, don’t overmix the dough. Stop stirring as soon as the flour is incorporated.

Chill the dough for 30 minutes before baking. This prevents the cookies from spreading too much.

Use a cookie scoop to get evenly sized cookies. This ensures they all bake at the same rate.

Let the cookies cool completely before glazing. If they’re still warm, the glaze will melt and run off.

Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

To freeze, place cooled cookies in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature before eating.

Make the glaze thicker or thinner by adjusting the amount of powdered sugar. Add more for a thicker glaze, less for a thinner one.

Try adding lemon zest to the glaze for a citrusy twist. It pairs well with the buttermilk flavor.