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Buttermilk is one ingredient I love to bake with. There’s something irresistible about baked goods made with it. Maybe that acidic quality breaks everything up, giving you a soft, flavourful and yummy treat.

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This buttermilk cookie recipe came from an Amish Cookbook; that’s where it derives its name. Different versions of this cookie have been around since nineteen kiridim. So, it’s safe to say that it’s stood the test of time. It’s soft, melt in your mouth kinda cookie, an irresistible delight. This recipe makes almost fifty cookies and they’re so delicious they’ll be gone before you know it. That’s why I call it da bomb.


  •  Cup of Softened Butter
  •  Cups of Brown Sugar
  •  Large Eggs
  • Teaspoons of Vanilla
  • Cup of Buttermilk
  •  Cups of Flour
  •  Teaspoons of Baking Powder
  •  A teaspoon of Baking Soda
  •  Teaspoon of Salt

Method of Preparation

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside for later use.

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Sift flour into a sizeable bowl. Add baking powder, baking soda and salt to it. Whisk to combine. Set aside for later use. In a clean, small bowl, whisk buttermilk and vanilla to combine. Set aside for later use as well.

In a mixer fitted with a paddle, cream butter and sugar on medium speed till it’s fluffy. Remember to scrape the sides as you go. Now, reduce the speed of your mixer to medium-low. Add the eggs one at a time and mix in each egg until just combined before adding the next one. Scrape down the sides of your mixer bowl. Afterwards, slowly pour in the buttermilk and the vanilla mixture. Now, divide the flour into three and reduce the speed of your mixer to low. Oya, mix in the flour, one part after another until you have a well-combined dough.

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Scoop two tablespoonfuls of the cookie dough onto the already prepared baking sheets making sure to leave at least two-inch space between them. You can use your fork to press the cookies down a bit to give them a design. Put them in the oven and bake for nine to eleven minutes or until the edges are golden brown. Take the cookies out and allow them to rest completely. Repeat the process of scooping, designing and baking until the dough is finished. When your cookies are cool, serve some up with a drink and store the rest in an air-tight container.


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This article was first published on 25th June 2022


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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