We love buttermilk cut out cookies for their soft, tangy bite and endless decorating fun. Originating from classic American baking traditions, they’re a go-to treat that adds a personal touch to holidays or everyday moments.
In our kitchen, we’ve perfected this recipe to deliver cookies that are as flavorful as they are forgiving. Join us as we share our simple steps for creating these crowd-pleasers that’ll have everyone asking for more.
Ingredients
As we dive into our perfected Buttermilk Cut Out Cookies recipe, let’s gather the essential ingredients. We’ll list them in the order they’re typically used—starting with dry components for mixing, followed by wet ones for incorporation—to ensure smooth preparation and that signature soft, tangy texture.
Dry Ingredients
- 2 ½ cups all-purpose flour: Sifted to remove lumps, as this forms the base for our dough’s structure.
- ½ teaspoon baking powder: Fresh and measured precisely, to help the cookies rise gently.
- ¼ teaspoon baking soda: Added for a slight lift and to balance the acidity from the buttermilk.
- ½ teaspoon salt: Fine sea salt, which enhances the flavors without overpowering.
Wet Ingredients
- 1 cup granulated sugar: Whisked ahead to blend easily, providing the perfect sweetness.
- ½ cup unsalted butter: Softened to room temperature for creaming, ensuring a creamy consistency.
- 1 large egg: At room temperature, beaten lightly before adding for better emulsification.
- ½ cup buttermilk: Chilled and shaken well, delivering that tangy flavor we love in these cookies.
- 1 teaspoon vanilla extract: Pure variety for authentic taste, stirred in last among the liquids.
These measurements yield about 24 cookies, depending on the size of your cutters. For nutritional breakdown, here’s a quick overview in a markdown table:
| Nutrient | Per Serving (1 cookie) |
|---|---|
| Calories | 120 |
| Total Fat | 5g |
| Carbohydrates | 17g |
| Protein | 2g |
| Sodium | 80mg |
Prepare these ingredients as noted to achieve the best results in our simple, step-by-step process ahead.
Instructions
Now that we have gathered our ingredients for the Buttermilk Cut Out Cookies, we guide you through the simple steps to create soft tangy treats that boast a delightful texture and flavor.
Prepare the Dough
To start our Buttermilk Cut Out Cookies, begin by combining the dry ingredients in a large bowl. Whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly mixed—this ensures a uniform base for the cookies’ signature softness.
Next, in a separate bowl, cream the wet ingredients using an electric mixer. Beat 3/4 cup of unsalted butter and 1 cup of granulated sugar on medium speed for about 2 minutes until light and fluffy, creating a smooth mixture that promises a melt-in-your-mouth feel. Add 1 large egg, 1/4 cup of buttermilk, and 1 teaspoon of vanilla extract, then mix on low speed until fully incorporated. Gradually add the dry mixture to the wet one, stirring with a wooden spoon until a soft dough forms that hints at the tangy buttermilk flavor we love.
Chill the Dough
Once the dough is prepared, wrap it tightly in plastic wrap to prevent drying and enhance its workability. Place the wrapped dough in the refrigerator for at least 1 hour or up to 2 hours—this chilling step firms up the dough, making it easier to roll and helping achieve those clean, precise cuts for our Buttermilk Cut Out Cookies.
For best results, we recommend chilling longer if the dough feels too sticky; this rest period also allows the flavors to meld, intensifying the buttermilk’s subtle tang.
Roll and Cut the Cookies
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften. On a lightly floured surface, roll out the dough to about 1/4-inch thickness using a rolling pin, aiming for an even layer that ensures uniform baking and a consistent tender bite.
Using your favorite cookie cutters, cut out shapes from the dough and transfer them to a parchment-lined baking sheet, spacing them about 1 inch apart. This step lets you get creative with designs, capturing the fun and festive spirit of Buttermilk Cut Out Cookies while preserving their soft, irresistible texture.
Bake the Cookies
Preheat your oven to 350°F and position the rack in the center for even heat distribution. Place the baking sheet with the cut-out cookies inside and bake for 8-10 minutes, or until the edges turn a light golden brown and the centers remain soft to the touch—the aroma of vanilla and buttermilk will fill your kitchen, signaling perfectly baked treats.
Monitor closely to avoid overbaking, as this maintains the cookies’ moist, tangy profile; for larger shapes, add 1-2 minutes to the time for that ideal balance of crisp edges and tender insides.
Cool the Cookies
Immediately after baking, transfer the cookies from the hot baking sheet to a wire rack using a spatula to allow air circulation. Let them cool for at least 10 minutes until they reach room temperature—this cooling process sets the texture, preventing them from becoming too fragile and locking in the fresh buttermilk tang we cherish in our Buttermilk Cut Out Cookies.
Equipment Needed
To bring our Buttermilk Cut Out Cookies to life, we rely on the right tools that make preparation seamless and ensure perfect results from mixing the dough to baking and cooling. Building on the step-by-step instructions we’ve covered, selecting quality equipment helps achieve that soft, tangy texture without any hitches.
Here’s a curated list of essential items, organized by stage of the process for easy reference:
- Mixing Bowls: We recommend two medium-sized stainless steel or glass bowls—one for whisking dry ingredients like flour and baking powder, and another for creaming wet ingredients such as butter and sugar. This keeps everything organized and prevents cross-contamination.
- Measuring Tools: Accurate measurements are key to our recipe’s success. Use a set of dry measuring cups for flour and sugar, liquid measuring cups for buttermilk, and measuring spoons for smaller items like baking soda and vanilla extract. Precision here ensures the cookies’ signature tangy flavor shines through.
- Electric Mixer or Stand Mixer: For creaming butter and sugar until light and fluffy, an electric hand mixer or stand mixer saves time and effort. If opting for a whisk, choose a sturdy one to incorporate air effectively, enhancing the cookies’ soft texture.
- Rolling Pin: A non-stick rolling pin is ideal for rolling out the chilled dough evenly to about 1/4-inch thickness. This step, as outlined in our instructions, allows for clean cuts and maintains the cookies’ delightful chewiness.
- Cookie Cutters: Select a variety of shapes in metal or plastic to cut the dough precisely. We suggest starters use 2- to 3-inch cutters for standard yields, helping create the versatile, decorative cookies we love for occasions.
- Baking Sheets and Parchment Paper: Use one or two rimmed baking sheets lined with parchment paper or a silicone baking mat. This setup promotes even baking at 350°F and prevents sticking, keeping the edges golden brown while the centers stay soft.
- Oven Thermometer: To guarantee accurate baking, an oven thermometer ensures your oven maintains the precise temperature. This tool is crucial for consistent results, especially when baking multiple batches.
- Cooling Rack: After baking, transfer cookies to a wire cooling rack to set their texture and preserve that fresh buttermilk tang. It allows air circulation, avoiding sogginess and preparing them perfectly for decorating.
For a quick overview of how equipment impacts yield and preparation time based on our testing:
| Equipment Item | Impact on Yield (Approx. Cookies) | Estimated Prep Time Saved (Minutes) |
|---|---|---|
| Electric Mixer | Up to 24 cookies | 10 |
| Rolling Pin and Cutters | Consistent 24 cookies | 5 |
| Baking Sheets (Set of 2) | Up to 24 cookies per batch | 15 (for multiple batches) |
With these tools in hand, we’re set to execute our recipe flawlessly and enjoy the rewarding process of baking Buttermilk Cut Out Cookies.
Make-Ahead and Storage Tips
To keep Buttermilk Cut Out Cookies fresh and delicious, we recommend planning ahead and storing them properly. This ensures you maintain their signature soft texture and tangy flavor, making them perfect for any occasion.
Make-Ahead Options
Preparing Buttermilk Cut Out Cookies in advance saves time and lets you enjoy baking without rush. Follow these steps for seamless preparation:
- Prepare the dough ahead: We start by mixing the dry and wet ingredients as outlined in our recipe. Once the dough is formed, wrap it tightly in plastic wrap and refrigerate for up to 48 hours. This chilling step enhances the dough’s workability and intensifies the tangy buttermilk notes for easier rolling and cutting.
- Freeze unbaked cookies: After rolling and cutting the dough into shapes, place the cutouts on a parchment-lined baking sheet and freeze until solid—about 1-2 hours. Transfer the frozen cookies to a freezer-safe bag or container, where they can be stored for up to 1 month. When ready to bake, simply place them directly on a baking sheet and add a few extra minutes to the baking time to preserve that soft, golden edge.
- Bake and cool in advance: If you prefer baked cookies, follow the full recipe and bake as directed. Once cooled completely on a wire rack, store them in an airtight container at room temperature for up to 3 days before decorating. This allows the cookies to retain their fresh, buttery aroma and subtle tang.
Storage Guidelines
Proper storage is key to preserving the appealing softness and flavor of Buttermilk Cut Out Cookies. We break down the options below, focusing on maintaining quality over time.
- Room temperature storage: Store baked cookies in an airtight container at room temperature, away from direct sunlight or heat. This method keeps the cookies soft and tangy for up to 1 week.
- Refrigeration for decorated cookies: If your cookies are decorated with icing or toppings, refrigerate them in a single layer inside an airtight container. They will stay fresh for up to 5 days—be sure to let them come to room temperature before serving to restore their ideal texture.
- Freezing for long-term storage: Freezing is our go-to for extending shelf life. Use the table below to reference storage durations and tips:
| Storage Method | Duration | Key Tips for Quality |
|---|---|---|
| Unbaked dough or shapes | Up to 1 month | Wrap tightly to prevent freezer burn; thaw in fridge overnight before baking. |
| Baked, undecorated cookies | Up to 3 months | Cool completely before freezing in a single layer; reheat in a 300°F oven for 5 minutes to refresh the tangy flavor. |
| Baked, decorated cookies | Up to 2 months | Freeze in an airtight container; avoid stacking to prevent damage, and thaw at room temperature for even texture. |
By following these tips, we ensure your Buttermilk Cut Out Cookies remain as irresistible as the day you baked them.
Conclusion
We’re thrilled you’ve explored our buttermilk cut out cookies recipe with us. It’s a simple way to bring soft, tangy treats into your kitchen that everyone will adore.
By now, you’ll have all the tools to bake with confidence and create memorable moments.
Give it a try—it’s sure to become a go-to favorite in your home.
Frequently Asked Questions
What are buttermilk cut out cookies?
Buttermilk cut out cookies are a classic American treat known for their soft texture, tangy flavor from buttermilk, and versatility for decorating. They’re perfect for special occasions or everyday snacking, offering a delightful balance of sweetness and tang that makes them a favorite in baking traditions.
What ingredients do I need for buttermilk cut out cookies?
You’ll need dry ingredients like all-purpose flour, baking powder, baking soda, and salt, plus wet ones such as granulated sugar, unsalted butter, an egg, buttermilk, and vanilla extract. This recipe yields about 24 cookies and includes nutritional info per cookie for calories, fat, carbs, protein, and sodium to help with planning.
How do I make buttermilk cut out cookies?
Start by whisking dry ingredients together and creaming wet ones until fluffy. Combine the mixtures, chill the dough, roll it out, cut into shapes, and bake at 350°F until edges are golden but centers stay soft. Cool on a wire rack to set the texture and enhance the tangy flavor—total prep is straightforward and rewarding.
What equipment is essential for baking these cookies?
You’ll need two mixing bowls, measuring tools, an electric or stand mixer, a non-stick rolling pin, cookie cutters, parchment-lined baking sheets, an oven thermometer, and a cooling rack. These tools ensure even mixing, proper shaping, and perfect baking for consistent texture and yield.
Can I prepare the dough ahead of time?
Yes, make the dough in advance and refrigerate it for up to 48 hours to improve flavor and ease of handling. You can also freeze unbaked dough for up to a month, making it convenient for spontaneous baking while maintaining the cookies’ soft and tangy quality.
How should I store buttermilk cut out cookies?
Store baked cookies at room temperature for up to three days or refrigerate decorated ones for up to five days. For longer storage, freeze baked cookies for up to three months or unbaked dough for a month. Proper storage keeps them fresh, soft, and full of buttermilk tang.