Amish Buttermilk Cookies
Soft and puffy Amish Buttermilk Cookies with a caramelized glaze are light, fluffy, and flavorful, thanks to the buttermilk's natural rise; they freeze well both before and after baking, and the glaze adds a rich sweetness that pairs perfectly with ice cream or cakes.
Ingredients
- 3 Eggs
- 1/2 Cup White sugar
- 1 Cup Brown sugar
- 1 Cup Shortening
- 1 Teaspoon vanilla
- 1 Cup Buttermilk
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- 2 Teaspoons baking powder
- 4 Cups All-purpose flour
Glaze
- ¾ Cup Unsalted butter
- 1½ Cup Brown sugar packed
- ¼ Teaspoon salt
- 3 Tbsp Milk
- to 3/4 Cup Powdered sugar sifted
Instructions
- Preheat the oven to 350°F. Line two baking pans with silicone mats or parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a large bowl and whisk to mix. Put aside. Whisk the buttermilk and vanilla together in a small dish. Put aside.
- Beat the sugars and shortening on medium speed in the bowl of a stand mixer with the paddle attachment until frothy, scraping down the sides as needed.
- One by one, add the eggs, mixing just until combined, and then turn the speed down to medium-low.
- Slowly pour in the buttermilk mixture after scraping down the sides. Three additions of the flour mixture should be made after lowering the mixer to low. Just until there are a few flour streaks left, scrape down the sides and continue to mix for a few more seconds.
- Line the baking sheets with 2 tablespoons of dough, separating them by 2 inches, and bake for 9 to 11 minutes, or until the edges are golden brown. Let cool on the baking sheet for 10 minutes, then move to a cooling rack to cool completely. Repeat with the remaining dough.
- In a small saucepan, melt the butter and brown sugar over low heat, stirring constantly, then stir in the milk and salt. Take off the heat and add the powdered sugar, about 2 tablespoons at a time, until the mixture achieves a spreadable consistency. Allow to cool until thickened, then decorate the cooled cookies as you think fit.
