No pun intended on the title since these beautiful little morsels are from Gourmet magazine. I found the recipe on Sweets by Sarah blog, which by the way has some fabulous recipes. I would never have chosen to make this type of cookie but Sarah’s rave reviews convinced me, and oh my, am I ever glad I did. The cookies are light and moist and very slightly lemony, and the glaze adds the perfect amount of sweetness and texture. This cookie would be perfect for a bridal shower or a light brunch. Actually, who am I kidding? It was perfect for an everyday meal with my family, too, and two days later, there isn’t a crumb in sight. I will definitely be adding this to my file of great cookie recipes. Thanks, Sarah!
Buttermilk Cookies
Printable Version
Printable Version with Picture
Makes 3 dozen
INGREDIENTS:
For Cookies:
3 c all purpose flour
zest of 1 lemon (about 2-3 teaspoons)
1/2 t baking soda
1/2 t salt
1 1/2 sticks butter, softened
1 1/2 c granulated sugar
2 large eggs
1 t vanilla
2/3 c well-shaken buttermilk
For Glaze:
1 1/2 c confectioners sugar
3 T well-shaken buttermilk
1/2 t vanilla
DIRECTIONS:
Preheat oven to 350 degrees with rack in middle. Butter 2 large baking sheets (like Sarah, I used Silpat liners instead of buttering). Whisk together flour, zest, baking soda, and salt. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Sarah chilled her dough for about 20 minutes at this point. I stuck mine in the snow on the back porch (my fridge was too packed) for about 10 but then got impatient and just baked them up.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets (I just used my cookie scoop). Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer to racks.
Whisk together all glaze ingredients and brush onto tops of warm cookies. Let stand until cookies are completely cooled and glaze is set.
Recipe Source: adapted from Gourmet and found on Sweets by Sarah
{ 6 comments… read them below or add one }
I am so glad that you liked them! And thanks for mentioning my blog…I really appreciate it!
yum! these cookies look great!i just joined the DB this month, just checking out everyone else’s blogs, wanted to say hello
I am eating one right now, and boy- I love them! They are light and delicious. Thanks!!
This look great–I am a big fan of baking with buttermilk and always have it on hand. I will definetly have to try these–I love how you chilled the dough in the snow!!
Mmmmmm……sooo gooood! They are like little pillows of lemony heaven. num num Thank you!
Mel- I was a bit unsure about using buttermilk in a cookie recipe, but since I haven’t yet tried a recipe on this blog that I did not like, and I had all the ingredients on hand I decided to give these a try. And I am glad that I did!! These were amazing!!! Light and airy and perfect! This may be now my favorite cookie. Thanks!!!!!
PS- these were made for college students and they were a hit with them too.