Gourmet Buttermilk Cookies

Update January 2013: I posted this cookie recipe within the first few months of my blogging life. It’s been a long time! But these cookies remain a favorite and let me tell you why: their ethereal, soft texture is unlike any cookie I’ve ever tasted and the sweet buttermilk glaze compliments the tender, light, lemony crumb. They definitely look unassuming. I mean, really, where’s the color? The pizazz? The pop? Trust me, one bite and you’ll realize these cookies don’t need anything else to make them special or stand out. They are absolutely incredible.

Gourmet Buttermilk Cookies

Gourmet Buttermilk Cookies

Makes 2-3 dozen cookies

Gourmet Buttermilk Cookies


    For Cookies:
  • 3 cups all-purpose flour
  • zest of 1 lemon (about 2-3 teaspoons)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (here is a guide for making your own buttermilk)
  • For Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons buttermilk
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350 degrees F, positioning an oven rack in the middle of the oven. Line baking sheets with parchment paper or silpat liners or lightly coat with nonstick cooking spray.
  2. In a small bowl, whisk together flour, zest, baking soda, and salt. Set aside.
  3. In a large bowl, beat together the butter and sugar with an electric mixer until pale and fluffy, 1-2 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla. Mix in the flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. Chill the dough for 30 minutes.
  4. Drop tablespoons of dough about 1 1/2 inches apart onto the prepared baking sheets. Bake the cookies until they are puffed and edges are golden, 12 to 13 minutes. While the cookies are baking, whisk together the glaze ingredients. Let the cookies rest for a minute or so out of the oven and then brush the tops of the warm cookies with the glaze. Remove the cookies to a wire rack to cool completely.

Recipe Source: adapted from Gourmet and found on Sweets by Sarah

11 Responses to Gourmet Buttermilk Cookies

  1. Christy Short says:

    Best cookie I’ve ever made with little effort! My husband actually liked them too!

  2. Stephanie says:

    Should this be a really soft cookie dough (so soft it’s almost like thick cake batter). Dough is chilling now. can these be stored room temp in airtight container?

    • Mel says:

      Yes, the dough is pretty soft and I store them at room temp for up to a day – any longer and I pop them in the refrigerator.

  3. Fran says:

    Would it be ruined if I refrigerated the dough over night?

  4. Luda says:

    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.

  5. Mandi says:

    Mmmmmm……sooo gooood! They are like little pillows of lemony heaven. num num Thank you!

  6. Melanie Anne says:

    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!!

  7. Erin says:

    I am eating one right now, and boy- I love them! They are light and delicious. Thanks!!

  8. Jaime says:

    yum! these cookies look great!i just joined the DB this month, just checking out everyone elseโ€™s blogs, wanted to say hello ๐Ÿ™‚

  9. Sarah says:

    I am so glad that you liked them! And thanks for mentioning my blog…I really appreciate it! ๐Ÿ™‚

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