Gourmet’s Buttermilk Cookies

READY IN: 1hrYIELD: 5 dozen

INGREDIENTS

  • 3cupsall-purpose flour
  • 1teaspoonlemon zest, grated
  • 12 teaspoonbaking soda
  • 12 teaspoonsalt
  • 34 cupbutter, unsalted, softened
  • 1 12 cupssugar, granulated
  • 2eggs
  • 1teaspoonvanilla extract
  • 23 cupbuttermilk, well-shaken
  • 1 12 cupsconfectioners’ sugar
  • 3tablespoonsbuttermilk, well-shaken
  • 12 teaspoonvanilla extract
  • NUTRITION INFO

    Serving Size: 1 (336) g

    Servings Per Recipe:4

    Calories: 1173.1

    Calories from Fat 344 g 29 %

    Total Fat 38.3 g 58 %

    Saturated Fat 23.1 g 115 %

    Cholesterol 186.6 mg 62 %

    Sodium 845.8 mg 35 %

    Total Carbohydrate194.4 g 64 %

    Dietary Fiber 2.6 g 10 %

    Sugars 122 g 487 %

    Protein 14.9 g 29 %

    DIRECTIONS

  • Preheat oven to 350 degree with rack in middle. Butter 2 large baking sheets.
  • Whisk together flour, zest, baking soda and salt.
  • Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 2 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
  • Drop level tablespoons of dough about 1 1/2 inch apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
  • Glaze cookies: Whisk together all glaze ingredients and brush onto tops of warm cookies.
  • Let stand until cookies are completely cooled and glazed is set.
  • Cookies are best the day they’re made but can be frozen, wrapped well, up to 1 month.
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