Soft Buttermilk Sugar Cookies are classic sugar cookies with the addition of buttermilk for an extra soft, pillowy texture. It’s a family favorite frosted sugar cookie recipe that you’ve got to try!
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Soft Buttermilk Sugar Cookies is a recipe I recently found on the back of the sugar package that looked interesting. Yes, I look at the recipes on the back of the sugar package. Don’t you?! Okay, don’t answer that. At any rate, I made some changes and honestly, these are easily one of the best sugar cookies I’ve ever tasted! They’re soft and pillow-like and they have amazing flavor. I’ve taken them to several family gatherings now and they disappear lightening fast and even my son who doesn’t like cookies raves about them. (I know!! Where did he come from?!) Try them, you’ll love them.
How to make Buttermilk Sugar Cookies
Making great sugar cookies begins with a great recipe and this one is fantastic. Gather your ingredients and start by adding the wet ingredients in the order shown in the recipe below. Then combine your dry ingredients and slowly work them into the butter mixture. You’ll scoop out the dough and bake on a cookie sheet for 9-10 minutes. Cool fully then frost using my vanilla buttercream frosting recipe. I love adding sprinkles to the top too!
How to make the best Sugar Cookie Recipe
Three kitchen items really help you make the best sugar cookies! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Buttermilk Sugar Cookie recipe I used the middle scoop.
Soft Buttermilk Sugar Cookies
yields 3 dozen cookies
- 1/2 cup softened butter (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
- Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for 1 hour.
- Preheat oven to 400 degrees F.
- Scoop out about 1.5 to 2 TBSP of cookie dough onto a parchment lined cookie sheet. Pat the tops of each dough ball to smooth edges. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet.
- Transfer to a cooling rack. Once fully cool, frost with about 1 TBSP of vanilla buttercream per cookie. Add sprinkles to the top of the frosting, if desired. Store leftovers in an airtight container.
Like this Sugar Cookie recipe? Here are others you might like:
- Frosted Lemon Sugar cookies
- Strawberry Sugar Cookies
- Blueberry Banana Cookies
- Raspberry Meltaway Cookies
Amazing Vanilla Buttercream Recipe
- 1/2 cup room temperature butter (1 stick)
- 1 tsp vanilla
- 2-3 TBSP milk
- 2 rounded cups powdered sugar
- Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color.
- Add in vanilla, milk and 1 cup of the powdered sugar. Mix for 1 minute.
- Add in the other cup of powdered sugar and mix on medium for 3-4 minutes. Frost cookies.
Is there a substitute for buttermilk?
Here are several ideas for substitutes to buttermilk in this recipe. You can instead use plain yogurt, greek yogurt or sour cream instead. First measure out 3/4 cup, then add 3 TBSP of milk and whisk to combine.
How to make buttermilk at home
You can make buttermilk at home by combining milk with either plain white vinegar or lemon juice. First measure out 1 TBSP of either vinegar or lemon juice into a 1 cup measuring cup. Then add enough milk to yield 1 cup. Stir and let mixture sit for 10 minutes, then proceed with your recipe.
Can you freeze buttermilk sugar cookies?
Yes you can either freeze the sugar cookie dough prior to baking or you can bake the cookies, then freeze them to frost and eat later on. I like to scoop the dough into balls and line a cookie sheet with them, then placing the entire sheet in the freezer. Once frozen, remove the dough balls and place in an airtight container. Freeze up to 2 months. Before baking, place dough on cookie sheets and let sit 15 minutes to thaw. Bake as directed.
This is my baby! I know, he’s not much of a baby anymore, but he’ll always be MY baby. This is during his first trip to the beach since he was an infant. It was actually pretty entertaining because he thought he knew what the beach was all about. It only took a few waves knocking him over (with me hovering close by to help him when he needed me!) for him to realize waves were much more powerful than he anticipated. And sand! It gets everywhere. Ha! Shortly after this cute picture he asked to go swim in the hotel pool instead. LOL!