12 Delicious Buttermilk Cookies Recipes

Unleash the magic of buttermilk in your baking with these 12 delicious buttermilk cookies recipes that promise to transform your cookie jar into a treasure trove of soft, tangy, and utterly irresistible treats. Perfect for home cooks looking to add a twist to their baking repertoire, each recipe is a testament to the versatility and charm of buttermilk. Dive in and discover your next favorite cookie today!

Classic Buttermilk Cookies

Perfect for those lazy Sunday afternoons, these Classic Buttermilk Cookies are a nostalgic treat that’ll have you reaching for just one more. They’re soft, slightly tangy, and utterly irresistible.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 1 large egg, then mix in 1/2 cup buttermilk and 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy these cookies warm with a glass of milk, or drizzle them with a simple glaze for an extra touch of sweetness. Either way, they’re sure to disappear quickly!

Lemon Glazed Buttermilk Cookies

Oh, you’re going to love these lemon glazed buttermilk cookies. They’re the perfect mix of tangy and sweet, with a soft, cake-like texture that just melts in your mouth.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Fold in 2 tbsp lemon zest.
7. Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. In a small bowl, whisk together 1/4 cup fresh lemon juice and 2 cups powdered sugar until smooth to make the glaze.
11. Drizzle the glaze over the cooled cookies and let set for about 30 minutes.

Zesty and bright, these cookies have a delightful lemony punch that’s balanced by the sweet glaze. Serve them at your next brunch or pack them for a picnic—they’re sure to be a hit.

Chocolate Chip Buttermilk Cookies

So, you’re craving something sweet, huh? These chocolate chip buttermilk cookies are your answer—soft, chewy, and packed with melty chocolate in every bite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
4. Add the eggs one at a time, then mix in the vanilla extract and buttermilk.
5. Gradually blend the dry ingredients into the wet mixture until just combined.
6. Fold in the chocolate chips evenly throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks.

Just out of the oven, these cookies are a dream—crispy edges with a soft, buttery center. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Vanilla Bean Buttermilk Cookies

Zesty and comforting, these Vanilla Bean Buttermilk Cookies are your next baking project. They’re soft, slightly tangy, and packed with vanilla flavor—perfect for any occasion.

Ingredients

– 2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla bean paste
– 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Add 1 large egg and 1 tsp vanilla bean paste to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Buttery and tender, these cookies have a delightful crumb and a rich vanilla aroma. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra treat.

Maple Frosted Buttermilk Cookies

Fall is just around the corner, and what better way to welcome the season than with these Maple Frosted Buttermilk Cookies? They’re soft, subtly sweet, and topped with a rich maple frosting that’ll have you reaching for seconds.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup pure maple syrup
• 2 cups powdered sugar
• 2 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
5. Stir in 1 tsp vanilla extract.
6. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture.
7. Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, whisk together 1/4 cup pure maple syrup, 2 cups powdered sugar, and 2 tbsp milk until smooth.
11. Spread the frosting over the cooled cookies.

Absolutely delightful, these cookies boast a tender crumb and a frosting that’s not too sweet, with a hint of maple that shines through. Try serving them with a hot cup of coffee for the ultimate fall treat.

Pumpkin Spice Buttermilk Cookies

Did you know that pumpkin spice isn’t just for lattes? These Pumpkin Spice Buttermilk Cookies are about to become your new fall favorite. They’re soft, spiced just right, and have that tangy buttermilk twist that makes them irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice. Tip: Sifting the dry ingredients can help avoid lumps.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
4. Add 1 large egg, 1/2 cup buttermilk, and 1 tsp vanilla extract to the butter mixture, beating until just combined.
5. Gradually mix in the dry ingredients until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably soft with a perfect balance of spice, these cookies are a dream. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Blueberry Buttermilk Cookies

Oh, you’re going to love these Blueberry Buttermilk Cookies! They’re the perfect mix of sweet and tangy, with a soft, cake-like texture that’s absolutely irresistible. Plus, they’re super easy to whip up for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2 minutes.
4. Add 1 large egg to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in 1 cup fresh blueberries, being careful not to overmix to avoid crushing the berries.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Great for a quick breakfast or a sweet snack, these cookies are bursting with juicy blueberries and have a delightful buttermilk tang. Serve them warm with a dollop of whipped cream for an extra special treat.

Cinnamon Sugar Buttermilk Cookies

You know those treats that hit the sweet spot between breakfast and dessert? These cinnamon sugar buttermilk cookies are just that—soft, fluffy, and with just the right amount of spice.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/4 cup granulated sugar (for rolling)
• 2 tsp ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. In a small bowl, mix 1/4 cup granulated sugar and 2 tsp ground cinnamon for rolling.
7. Scoop dough by the tablespoon, roll into balls, then roll each in the cinnamon sugar mixture.
8. Place dough balls 2 inches apart on prepared baking sheets and bake for 10-12 minutes, or until edges are just golden.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just imagine biting into these cookies—crispy edges giving way to a tender, cake-like center. Perfect with a glass of cold milk or crumbled over vanilla ice cream for an extra treat.

Peanut Butter Buttermilk Cookies

Hey, you know those days when you crave something sweet but not too complicated? These peanut butter buttermilk cookies are your answer. They’re soft, slightly tangy, and packed with peanut butter goodness.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 1 large egg
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat together 1 cup creamy peanut butter, 1/2 cup unsalted butter, and 1 cup granulated sugar until smooth.
3. Add 1/2 cup buttermilk and 1 large egg to the mixture, beating until fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Every bite of these cookies offers a perfect balance of nutty and tangy flavors, with a melt-in-your-mouth texture. Try serving them with a glass of cold milk or crumbled over vanilla ice cream for an extra treat.

Almond Joy Buttermilk Cookies

Perfect for when you’re craving something sweet but not too heavy, these Almond Joy Buttermilk Cookies are a delightful twist on the classic candy bar. You’ll love the chewy texture and the way the coconut and almond flavors shine through.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sweetened shredded coconut
• 1 cup chopped almonds
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and buttermilk.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut, chopped almonds, and chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with a glass of cold milk for the ultimate treat. The combination of chewy coconut, crunchy almonds, and melty chocolate chips makes every bite a little adventure.

Orange Zest Buttermilk Cookies

Ready to bake something that’ll make your kitchen smell amazing? These orange zest buttermilk cookies are soft, tangy, and just sweet enough. Perfect for your next coffee break or as a sweet treat to share.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 2 tbsp orange zest
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 1 large egg, then mix in 1/2 cup buttermilk, 2 tbsp orange zest, and 1 tsp vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra zing, sprinkle a little more orange zest on top while they’re still warm.

Fresh out of the oven, these cookies have a delightful tender crumb and a bright citrus flavor. Try serving them with a dollop of whipped cream and a drizzle of honey for an extra special touch.

Raspberry Filled Buttermilk Cookies

So, you’re looking for a sweet treat that’s a bit out of the ordinary? These raspberry filled buttermilk cookies are just the ticket, combining the tangy sweetness of raspberry with the rich, tender crumb of buttermilk cookies.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Add 1 large egg to the butter mixture, beating well to combine.
5. Mix in 1/2 cup buttermilk and 1 tsp vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Make a small indentation in the center of each cookie with your thumb and fill with 1/2 tsp raspberry jam.
9. Bake for 12-14 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a soft, cake-like texture, these cookies are perfect with a cup of tea or as a delightful addition to your dessert table. Try dusting them with powdered sugar for an extra touch of sweetness.

Conclusion

Yummy doesn’t even begin to cover it! This roundup of 12 Delicious Buttermilk Cookies Recipes is your ticket to baking bliss. Whether you’re craving something classic or adventurous, there’s a recipe here with your name on it. We’d love to hear which one stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love (and cookies) by pinning this article on Pinterest. Happy baking!