Nothing says comfort like the warm aroma of freshly baked cookies filling your kitchen, and buttermilk is the secret ingredient that takes them from good to unforgettable. Whether you’re craving classic snickerdoodles or adventurous new flavors, these 19 delicious cookie recipes will become your new go-tos. Get ready to preheat your oven and discover your next favorite treat!
Buttermilk Chocolate Chip Cookies
Forget everything you thought you knew about chocolate chip cookies. Finally, a recipe that delivers that perfect chewy center with crispy edges we all dream about. Seriously, these buttermilk cookies will ruin all other cookies for you forever.
Ingredients
– 2 ¼ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– 1 tsp salt (flaky sea salt if you’re feeling fancy)
– 1 cup unsalted butter, softened (room temp is key here)
– ¾ cup granulated sugar
– ¾ cup packed brown sugar (dark brown for deeper flavor)
– 2 large eggs, room temperature (they incorporate better)
– ½ cup buttermilk (don’t substitute – this is the magic ingredient)
– 2 tsp vanilla extract (the good stuff makes a difference)
– 2 cups semi-sweet chocolate chips (I prefer the larger chunks)
Instructions
1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, 1 tsp baking soda, and 1 tsp salt in a medium bowl.
3. Beat 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar in a large bowl for exactly 3 minutes until light and fluffy.
4. Add 2 room temperature eggs one at a time, beating for 30 seconds after each addition.
5. Mix in ½ cup buttermilk and 2 tsp vanilla extract until just combined.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry spots remain.
7. Fold in 2 cups chocolate chips with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake at 375°F for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
10. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
Expect that signature buttermilk tang to balance the sweetness perfectly. These cookies stay incredibly soft for days if they last that long. Try warming one up and topping with vanilla ice cream for the ultimate cookie experience.
Cinnamon Buttermilk Sugar Cookies
Skip the complicated holiday baking—these cinnamon buttermilk sugar cookies deliver cozy flavor with zero fuss. Grab your mixing bowl and let’s make magic happen.
Ingredients
- 2 ½ cups all-purpose flour (I always spoon and level for accuracy)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon (add an extra pinch if you’re a cinnamon fiend like me)
- ½ tsp salt
- 1 cup unsalted butter, softened to room temp (this is key for perfect creaming)
- 1 ½ cups granulated sugar
- 1 large egg (room temp blends smoother)
- 1 tsp vanilla extract
- ½ cup buttermilk (shaken well before measuring)
- ¼ cup coarse sugar for rolling (sparkly sugar makes them extra festive)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl on medium speed for 2 full minutes until light and fluffy—don’t rush this step!
- Add the egg and vanilla extract to the butter mixture, beating until just combined.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing on low speed and beginning and ending with the dry ingredients.
- Mix just until no dry streaks remain, being careful not to overmix the dough.
- Place the coarse sugar in a small, shallow bowl.
- Scoop 1 ½ tablespoon-sized portions of dough and roll into smooth balls.
- Roll each dough ball in the coarse sugar to coat completely.
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are lightly golden and centers look set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Buttery and tender with a crackly sugar crust, these cookies melt in your mouth with warm cinnamon notes. Bundle them in cellophane for holiday gifting or crumble over vanilla ice cream for an instant dessert upgrade.
Soft Buttermilk Snickerdoodles
Let’s bake the softest, most addictive snickerdoodles you’ve ever tasted. These buttermilk beauties deliver that perfect chewy center with crispy edges—your kitchen will smell like a cozy bakery in minutes.
Ingredients
– 2¼ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– ½ tsp cream of tartar (don’t skip this—it gives that signature tang!)
– ½ tsp salt
– 1 cup unsalted butter, softened (leave it out for 30 minutes)
– 1½ cups granulated sugar
– 2 large eggs at room temperature (they incorporate better this way)
– ½ cup buttermilk (shaken well before measuring)
– 1 tsp vanilla extract
– ¼ cup granulated sugar + 1 tbsp cinnamon for rolling
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl.
3. Beat softened butter and 1½ cups sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in buttermilk and vanilla until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
7. Chill the dough for 15 minutes—this prevents spreading and creates thicker cookies.
8. Combine ¼ cup sugar and cinnamon in a small bowl.
9. Scoop 1½ tablespoon portions of dough and roll into smooth balls.
10. Roll each ball in the cinnamon-sugar mixture until fully coated.
11. Place dough balls 2 inches apart on prepared baking sheets.
12. Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
That first bite reveals a crackly cinnamon crust giving way to an impossibly soft, cake-like interior. Serve them warm with cold milk for the ultimate comfort combo, or crumble over vanilla ice cream for an elevated dessert moment.
Chewy Oatmeal Buttermilk Cookies
Bake these chewy oatmeal buttermilk cookies when you need that perfect soft-bite texture with a hint of tang. They’re the ultimate cozy treat that stays moist for days—if they last that long. Trust me, your kitchen will smell incredible.
Ingredients
– 1 cup unsalted butter, softened (I leave mine out for 30 minutes—not melted!)
– 1 cup light brown sugar, packed tight
– ½ cup granulated sugar
– 2 large eggs, at room temperature for better mixing
– 1 tsp vanilla extract (real stuff only, please)
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk, shaken well
– 3 cups old-fashioned rolled oats (not quick oats—they hold shape better)
– 1 cup raisins, plumped in warm water for 5 minutes first
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 minutes until fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing on low speed until just incorporated.
7. Fold in the rolled oats and plumped raisins with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 12–14 minutes, or until the edges are golden but the centers still look slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Out of the oven, these cookies boast a chewy, tender crumb with buttermilk’s subtle tang balancing the sweet raisins. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an instant dessert upgrade.
Classic Buttermilk Peanut Butter Cookies
Zoom into your kitchen for these next-level peanut butter cookies. Grab that buttermilk and let’s transform basic ingredients into chewy, irresistible treats. Your cookie jar will thank you later.
Ingredients
– 1 cup creamy peanut butter (I always use Jif for that perfect smooth texture)
– 1 cup granulated sugar (domino sugar works best here)
– 1 large egg (room temp eggs incorporate more smoothly)
– 1 tsp baking soda
– 1 tsp vanilla extract (real vanilla makes all the difference)
– ¼ cup buttermilk (shaken well before measuring)
– Pinch of salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 1 cup peanut butter and 1 cup sugar in a large mixing bowl.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until fully combined.
4. Add 1 room temperature egg and 1 tsp vanilla extract to the bowl.
5. Mix for 1 additional minute until the egg is fully incorporated.
6. Whisk together 1 tsp baking soda and a pinch of salt in a small bowl.
7. Add the dry ingredients to the peanut butter mixture.
8. Mix on low speed just until the baking soda is distributed.
9. Pour in ¼ cup buttermilk while mixing on low speed.
10. Scrape down the sides of the bowl with a spatula to ensure even mixing.
11. Chill the dough in the refrigerator for 15 minutes to prevent spreading.
12. Scoop tablespoon-sized portions of dough onto prepared baking sheets.
13. Use a fork to create crosshatch patterns, dipping the fork in sugar between presses.
14. Space cookies 2 inches apart to allow for spreading.
15. Bake at 350°F for 10-12 minutes until edges are lightly golden.
16. Cool cookies on the baking sheet for 5 minutes before transferring.
17. Move cookies to a wire rack to cool completely.
Fresh from the oven, these cookies boast crispy edges with wonderfully soft, chewy centers. For an extra treat, sandwich two cookies with vanilla ice cream for the ultimate peanut butter dessert experience.
Lemon Buttermilk Scones Cookies
Lemon buttermilk scones cookies are the flaky, zesty upgrade your breakfast table desperately needs. Forget dry bakery versions—these come together in minutes and deliver that perfect crisp exterior with a tender, cake-like center. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1/3 cup granulated sugar (this sweet spot balances the lemon perfectly)
– 1 tablespoon baking powder (freshness is key for that lift)
– 1/2 teaspoon salt (I use fine sea salt for even distribution)
– 1/2 cup cold unsalted butter, cubed (keep it chilled—this creates those flaky layers)
– 2/3 cup cold buttermilk (shake the carton well before measuring)
– 1 large egg, room temperature (it blends smoother when not cold)
– Zest of 2 lemons (use a microplane for maximum citrus oil release)
– 1 teaspoon vanilla extract (pure vanilla makes all the difference)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Cut in cold butter cubes using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
4. In a separate bowl, whisk buttermilk, egg, lemon zest, and vanilla until fully combined.
5. Pour wet ingredients into dry ingredients and stir gently with a fork until just combined—don’t overmix.
6. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut dough into 8 wedges using a sharp knife or bench scraper.
8. Arrange wedges 2 inches apart on the prepared baking sheet.
9. Brush tops lightly with extra buttermilk and sprinkle with coarse sugar if desired.
10. Bake for 12-15 minutes until golden brown and firm to the touch.
11. Transfer to a wire rack and cool for 10 minutes before serving.
Fresh from the oven, these scones boast a crisp, sugar-kissed crust that gives way to a remarkably tender crumb. The bright lemon zest cuts through the richness beautifully, making them perfect split and slathered with lemon curd or simply enjoyed warm with your morning coffee.
Double Chocolate Buttermilk Cookies
Knead your chocolate cravings into submission with these Double Chocolate Buttermilk Cookies. They deliver that perfect crackle-top texture while staying fudgy inside. Seriously, your cookie jar just leveled up.
Ingredients
– 1 cup unsalted butter, softened (room temp makes creaming effortless)
– 1 cup granulated sugar (I always use Domino for consistent results)
– 1 cup light brown sugar, packed (dark brown works for deeper molasses notes)
– 2 large eggs, room temperature (cold eggs can cause the dough to break)
– 1 tsp vanilla extract (splash in some extra if you’re feeling fancy)
– 2 ¼ cups all-purpose flour (I prefer King Arthur for reliable rise)
– ¾ cup cocoa powder, Dutch-processed (this gives that rich dark color)
– 1 tsp baking soda
– ½ tsp salt (don’t skip—it balances the sweetness)
– ½ cup buttermilk, shaken well (this is the secret to tender cookies)
– 2 cups semi-sweet chocolate chips (I like Ghirardelli for quality melt)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream the softened butter with granulated and brown sugars using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, mixing fully after each addition until incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until no streaks remain.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk in three additions, mixing on low speed until a cohesive dough forms.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 10-12 minutes until the edges are set but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Here’s the magic: these cookies bake up with crackly tops and stay incredibly moist inside thanks to the buttermilk. The double chocolate hit makes them perfect warm with ice cream or crumbled over yogurt for breakfast—no judgment.
Almond Buttermilk Biscotti Cookies
Let’s bake biscotti that’ll make your coffee break legendary. These almond buttermilk cookies deliver that perfect crunch with just enough sweetness to keep you reaching for more. Trust me, your morning routine is about to get a major upgrade.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temp makes creaming so much easier)
– 2 large eggs (I prefer room temperature for better emulsion)
– 1/2 cup buttermilk (the tangier the better in my book)
– 1 cup sliced almonds (toasted first for maximum flavor)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. Cream softened butter and sugar in a large bowl for exactly 3 minutes until light and fluffy.
4. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in vanilla extract and buttermilk until just combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
7. Fold in sliced almonds with a spatula until evenly distributed.
8. Divide dough in half and shape each portion into a 12-inch log on the prepared baking sheet.
9. Bake for 25 minutes until the logs are golden brown and firm to the touch.
10. Remove from oven and let cool for 15 minutes—this prevents crumbling when slicing.
11. Reduce oven temperature to 325°F.
12. Transfer logs to a cutting board and slice diagonally into ¾-inch thick pieces using a serrated knife.
13. Arrange slices cut-side down on the baking sheet.
14. Bake for 15 minutes, then flip each cookie and bake another 15 minutes until crisp and lightly browned.
15. Transfer to a wire rack to cool completely.
That double-bake creates the signature crisp texture that holds up perfectly in coffee. The buttermilk adds subtle tang that balances the sweet almonds beautifully. Try dipping these in dark chocolate or crumbling them over vanilla ice cream for an extra treat.
Raisin Spice Buttermilk Cookies
FALL is calling, and these raisin spice buttermilk cookies are answering. Grab your apron—we’re baking the coziest, most irresistible cookies that’ll make your kitchen smell like pure autumn magic. Trust me, your future self will thank you for these.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda
– 1 tsp ground cinnamon (the heart of the spice blend)
– ½ tsp ground nutmeg
– ½ tsp salt
– ¾ cup unsalted butter, softened (room temp makes creaming effortless)
– 1 cup granulated sugar
– 1 large egg (pull it out 30 minutes ahead for best results)
– ½ cup buttermilk (shaken well—it adds that signature tang)
– 1 cup raisins (plump them in warm water for 10 minutes first)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the egg to the butter mixture and beat for 30 seconds until fully incorporated.
5. Pour in the buttermilk and mix on low until just combined—don’t overmix.
6. Gradually add the dry ingredients to the wet, mixing on low until no flour streaks remain.
7. Fold in the drained raisins with a spatula until evenly distributed.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are lightly golden and centers look set.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Warm from the oven, these cookies boast a soft, cake-like crumb with chewy raisins and a warm spice kick. Dunk them in cold milk for the ultimate cozy moment, or crumble over vanilla ice cream for a next-level dessert.
Buttermilk Pumpkin Spice Cookies
Savor the ultimate fall flavor explosion with these buttermilk pumpkin spice cookies. They’re soft, spiced perfection that’ll make your kitchen smell like autumn heaven. Get ready to bake your new seasonal obsession.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda (make sure it’s fresh for maximum rise)
– 2 tsp pumpkin pie spice (I add an extra pinch because why not?)
– ½ tsp salt (fine sea salt distributes best)
– ¾ cup unsalted butter, softened (room temp is crucial for proper creaming)
– 1 cup brown sugar, packed (dark brown gives deeper flavor)
– ½ cup granulated sugar
– 1 large egg (room temp blends smoother)
– ¾ cup pumpkin puree (not pumpkin pie filling)
– ¼ cup buttermilk (shaken well before measuring)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt in a medium bowl.
3. Beat ¾ cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar in a large bowl for 2 minutes until light and fluffy.
4. Add 1 large egg and beat for 30 seconds until fully incorporated.
5. Mix in ¾ cup pumpkin puree, ¼ cup buttermilk, and 1 tsp vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix.
7. Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
8. Bake for 12-14 minutes until edges are lightly golden and centers look set.
9. Cool cookies on baking sheets for 5 minutes before transferring to wire racks.
What makes these cookies truly special is their cake-like texture with crisp edges and warm spice notes. They’re perfect with a cold glass of milk or crumbled over vanilla ice cream for an instant dessert upgrade. Store them in an airtight container to maintain that incredible softness.
Ginger Molasses Buttermilk Cookies
Sink your teeth into the chewiest, spiciest cookie of your life. These ginger molasses buttermilk cookies deliver deep flavor with every bite. Get ready to bake your new obsession.
Ingredients
– 2 cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking soda (make sure it’s fresh for maximum rise)
– 2 tsp ground ginger (the star of the show)
– 1 tsp cinnamon (for warm undertones)
– ½ tsp cloves (just a hint of spice)
– ½ cup unsalted butter, softened (room temp blends smoother)
– ¾ cup brown sugar (pack it tight for chewy texture)
– ¼ cup molasses (blackstrap gives the deepest flavor)
– 1 large egg (room temp incorporates better)
– ½ cup buttermilk (shaken well before measuring)
– ¼ cup granulated sugar (for rolling – coarse sugar adds crunch)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking soda, ginger, cinnamon, and cloves in a medium bowl.
3. Cream softened butter and brown sugar in a large bowl until light and fluffy, about 2 minutes.
4. Beat in molasses until fully incorporated, then mix in the egg.
5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with flour mixture.
6. Cover the dough and chill for 30 minutes – this prevents spreading and develops flavor.
7. Scoop 1½ tablespoon portions of dough and roll into balls.
8. Roll each ball in granulated sugar to coat completely.
9. Place dough balls 2 inches apart on prepared baking sheets.
10. Bake for 10-12 minutes until edges are set but centers still look slightly underdone.
11. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
12. Cool completely before storing in an airtight container.
Venture into cookie perfection with these spicy-sweet treats. The buttermilk creates an incredibly tender crumb while the molasses adds deep caramel notes. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an instant dessert upgrade.
Coconut Buttermilk Macaroons
Unleash your inner baker with these coconut buttermilk macaroons—they’re crispy outside, chewy inside, and ridiculously easy to whip up. Just grab a bowl and let’s get mixing!
Ingredients
– 3 cups sweetened shredded coconut (I love the moist texture—don’t skimp!)
– 1 cup granulated sugar (for that perfect sweetness)
– ¾ cup buttermilk, at room temperature (it blends smoother when not cold)
– 2 large egg whites (room temp helps them whip up fluffy)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ¼ tsp salt (balances the sweetness beautifully)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the sweetened shredded coconut, granulated sugar, and salt.
3. Pour in the room temperature buttermilk and vanilla extract, then mix until fully incorporated.
4. In a separate clean bowl, whisk the egg whites until they form stiff peaks—this adds air for a lighter texture.
5. Gently fold the whipped egg whites into the coconut mixture until no white streaks remain.
6. Scoop 1-tablespoon portions of the batter onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 18–20 minutes, or until the edges turn golden brown and the tops are firm to the touch.
8. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Allow them to cool completely to room temperature to set their chewy centers.
Just out of the oven, these macaroons boast a crackly exterior that gives way to a moist, tender crumb. Dunk them in dark chocolate for an extra indulgent twist, or simply enjoy their tropical sweetness with your afternoon coffee.
Conclusion
Ready to elevate your baking? These 19 buttermilk cookie recipes offer everything from classic snickerdoodles to creative new favorites. Each one guarantees that signature tender, tangy perfection only buttermilk can deliver. We’d love to hear which cookie becomes your new go-to—drop a comment with your favorite and don’t forget to pin this roundup for your next baking day!
