Buttermilk Cookies
Buttermilk cookies are soft, tender treats that combine the tangy flavor of buttermilk with a hint of orange zest. These cookies are perfect for gatherings, offering a delightful balance of sweetness and citrus. Ideal for those who enjoy classic, homemade baked goods.
Ingredients
Instructions
- Cream together the sugar and shortening.
- Add and beat in eggs, buttermilk, vanilla, and orange rind.
- Add 3 cups flour, sifted with salt, baking powder, and nutmeg.
- Stir in remaining 1 1/2 cups flour.
- Chill before rolling out.
- Roll, cut, and sprinkle with sugar.
- Bake at 375° until lightly browned.
Tips & Substitutions
For a lighter texture, ensure you cream the sugar and shortening until fluffy. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a pinch of cinnamon can enhance the flavor profile. To avoid sticking, flour your rolling surface and cookie cutter well before shaping the cookies.
Serving Suggestions
These buttermilk cookies pair beautifully with a cup of tea or coffee, making them perfect for an afternoon snack or dessert. Consider serving them alongside Uncle Tom'S French Toast for a delightful brunch spread. They can also be decorated with icing or drizzled with chocolate for an extra touch of sweetness.
Storage & Reheating
Store leftover buttermilk cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, warm them in a preheated oven at 350°F for about 5-10 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cookies contains roughly 223 calories, with 4g protein, 42g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsalted butter instead of shortening?
Yes, you can substitute unsalted butter for shortening in this recipe. The cookies may turn out a bit richer and have a slightly different texture, but they will still be delicious. Just remember to keep the same measurement, using 1 cup of butter for 1 cup of shortening.
What can I do if my dough is too sticky?
If your dough is too sticky to roll out, try chilling it for an additional 30 minutes to firm it up. You can also lightly flour your hands and the surface to make handling easier. If needed, you can incorporate a little more flour, but be careful not to add too much as it may make the cookies tough.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and have a slightly soft center. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to keep them soft and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).