Buttermilk Cut Out Cookies are my favorite kind of cut out cookies not only because they hold shapes well, but for their flavor as well. Iced buttermilk cookies can be found in most bakeries in Amish Country Ohio. While they are great for Christmas baking, they are a great year-round cookie as well.
Although they are normally topped with a buttercream style frosting, my family likes them plain as well.
Buttermilk Cut Out Cookies
Ingredients
- 1 c. granulated sugar
- 8 Tbsp. (1 stick) butter or shortening, room temperature
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 egg, room temperature
- 3 c. all-purpose flour
- 1/2 c. buttermilk, room temperature
- 1 Tbsp. vanilla
Instructions
- Cream butter and sugar until light and fluffy.
- Add the slightly beaten egg.
- Combine flour, baking powder, baking soda, and salt in a separate container.
- Mix 1/3 of the dry ingredients to the butter and egg mixture then add 1/3 of the buttermilk and mix until combined. Repeat alternating the dry ingredients and buttermilk.
- Next, stir in vanilla.
- Form dough into a disk and wrap in plastic or place in a plastic zipper bag and place in the refrigerator to chill for a minimum of a few hours or overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and roll out to desired thickness, either 1/3" or 1/4."
- Cut our desired shape or shapes using cookie cutters, biscuit cutters, glass, etc.
- Place on a parchment or silicone mat lined baking sheet.
- Bake for 7 to 8 minutes. This varies a lot because of the thickness and size of cookies, so pay close attention while they bake.
- Cookies should be pale to light brown on top and be lightly browned on the bottom.
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