Amish Buttermilk Cookies
Soft, cake-like buttermilk cookies with a whisper of nutmeg and vanilla. Cozy, simple, and perfect with coffee or tea.
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Servings:
Ingredients
Main Ingredients
- 2.75 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine salt
- 0.5 tsp ground nutmeg
- 0.75 cup unsalted butter, softened
- 0.9 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3.5 oz beaten eggs about 2 large eggs
- 2 tsp vanilla extract
- 0.5 cup buttermilk, well shaken
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until pale and fluffy, about 2–3 minutes.
- Beat in eggs and vanilla until smooth, scraping the bowl as needed.
- Stir in dry ingredients in two batches, alternating with buttermilk. Mix just until combined.
- Let the dough rest 5 minutes to hydrate. Scoop rounded tablespoons onto sheets, 2 inches apart.
- Bake 10–12 minutes, until tops are set and edges just turn golden.
- Cool 5 minutes on the sheet, then transfer cookies to a rack to finish cooling.
Notes
Variation: Whisk 1 cup powdered sugar with 1–2 tbsp buttermilk and a splash of vanilla for a quick glaze. Drizzle over cooled cookies and finish with a pinch of nutmeg.
Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Amish Buttermilk Cookies flavors. All ingredient ratios and instructions are independently developed.