About five years ago, I went to a church activity for all the women in my congregation. At the activity, we were encouraged to bring a favorite treat along with the recipe. This was definitely something I got behind super fast. Except, at the time, I’m pretty sure I wasn’t eating treats because I was trying to lose post baby weight because I remember looking at treats, and not eating them. A true travesty for sure.
However, during the activity, someone ran and made copies of all of the recipes, so I was able to go home with a huge packet of recipes. I totally forgot about them until recently. I was surprised that there were many recipes that I hadn’t even heard of before.
These buttermilk cookies were one I’ve never heard of or tasted before. So to reward myself for getting through a virtual at-home learning day with my kids, I made these.
I snuck into my husbands office to give him some before we left for the park. He texted to tell me that they were little clouds of deliciousness.
As soon as I made the batter, I thought it looked and tasted like vanilla cake batter. Once they cooked up, I immediately thought they could be called cupcake tops. Like muffin tops, but cupcakes, get it?
They look like an unassuming cookie, but they are surprisingly good. These are not a typical cookie. They are cake-like in texture. The recipe calls for either cinnamon sugar to be sprinkled on them before baking, or to frost them with a buttermilk frosting once cooled. I tried them both ways, and in my opinion they were best with the cinnamon sugar. The frosting was so overly sweet and not needed.
Grandma’s Buttermilk Cookies
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- cinnamon sugar
In a mixing bowl of an electric mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until combined. In a separate bowl combine the flour, baking soda, and salt. Alternate between adding the buttermilk and dry ingredients into the existing batter. Mix until combined. The dough with be soft and sticky. Similar to a cake batter.
Refrigerate for 1-2 hours until chilled. Preheat oven to 375. Scoop dough onto cookie sheets in tablespoon sized balls. Generously sprinkle the tops with cinnamon sugar. The cookies will spread a bit while baking, so don’t be tempted to make them bigger. Bake for 10-14 minutes or until the bottoms are golden brown. The tops will still be light in color. Let the cookies cool for 10 minutes before transferring to a cooling rack.