Recipes

Buttermilk Cookies

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Buttermilk Cookies

Buttermilk Cookies

amanda

Equipment

  • - Stand Mixer: A versatile kitchen appliance for mixing ingredients efficiently; perfect for cookie dough preparation.

  • - Silicone Baking Mat: Non-stick and reusable baking surface ideal for evenly rolled out cookies.

  • - Rolling Pin: Essential tool used to flatten cookie dough before cutting shapes or rolling into balls.

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 sticks unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 2/3 cup well-shaken buttermilk

  • 1 1/2 cups confectioners sugar

  • 3 tablespoons well-shaken buttermilk

  • 1/2 teaspoon pure vanilla extract

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
2

Instruction 2

Whisk together flour, zest, baking soda, and salt.
3

Instruction 3

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.
4

Instruction 4

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. 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 cookies to racks.
5

Instruction 5

Whisk together all glaze ingredients and brush onto tops of warm cookies.
6

Instruction 6

Let stand until cookies are completely cooled and glaze is set.
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