Buttermilk Cut Out Cookies
These buttermilk cut out cookies are soft and cake like; perfect with a dollop of buttercream and sprinkles. The homemade version of the grocery store frosted sugar cookie but on a higher level.
These buttermilk cookies from Taste of Home are my favorite go to cut out cookie recipe. They remind me of those cookies you buy at the grocery store. You know, those sugar cookies with the pink frosting and the sprinkles? Except this recipe is way better! I use this recipe whenever I get a request for sugar cookies because they are soft, chewy and just perfect.
Growing up as a kid Harry Potter was one of my all time favorite things. I read all the books at least twice, some more than that, and I own all of the movies, the first one so old that it's on VHS. My cousins, sister, and I grew up loving this series and when I found these cute images created by Casey Robin, I knew that they would make the most adorable cookies!
The recipe & ingredients
To make these cookies you need a lot of buttermilk. The buttermilk gives these cookies the soft cake like texture that these cookies are known for. Don’t substitute it for regular milk or dairy free milk because the odds will not be in your favor. Stick to the tried and true recipe given and you will fall in love with these cookies just as much as I have.
Decorating
Now I'm not the best at being able to do anything artistic, and the people out there that can paint and draw, you are the luckiest people and I wish I could have talent like that. In all honesty I have a secret weapon when it comes to painting images onto my baked goods, and for now I'm not willing to share quite yet on what the secret weapon is. I'll share it eventually but for now you'll just have to wonder and guess on what it could be.
Other recipes you may like
buttermilk cookies
soft and cake like cookies that are perfect topped with a simple buttercream and lots of sprinkles
- 2 sticks butter (room temp)
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- Cream the butter and the sugar in a mixer for about 3 minutes and then scrape down the bowl. Gradually add the eggs and the vanilla. Combine the dry ingredients and sift into a separate bowl. Alternate between the dry and the buttermilk into the mixer, beginning and ending with the dry. When fully mixed, cover and refrigerate for an hour. Set the oven to 350*F. Roll out the dough to about 1/4 inch thickness and cut-out in desired shapes. Bake for about 8-10 minutes or until the edges are golden brown. Let the cookies cool and decorate anyway you desire.