Name: Amish Buttermilk Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 1 cup 2 sticks unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs + 2 egg yolks; 1 teaspoon vanilla extract; 1 cup buttermilk; 4 1/2 cups 540 grams all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/2 teaspoon salt; 1/4 cup buttermilk; 1 to 2 cups powdered sugar (sifted)

Soft and tender Amish Buttermilk Cookies made with buttermilk, butter, sugar, and eggs, then topped with a rich and creamy buttermilk glaze. Simple and nostalgic!

You know how some recipes just sneak up on you?

Yeah, that’s exactly what happened here. I wasn’t planning to fall in love with Amish Buttermilk Cookies. Actually, when I first saw them… I hesitated. No chocolate chips? No fancy toppings? They looked a little too simple — dare I say, plain?

But then came the first bite.

I remember sitting at my friend’s kitchen table, chatting about completely unrelated things — probably something silly like why no one ever washes the ice cube trays anymore (seriously though, why?). She casually slid a plate of these cookies over. I grabbed one, took a bite, and — wow.

Soft. Buttery. Almost melt-in-your-mouth but still somehow hearty. And then that glaze? Oh man. It wasn’t just sweet, it was buttery and rich and perfect in that “I didn’t even know I needed this” kind of way.

That was it. I was sold. I immediately asked for the recipe (because obviously), and now they’re part of my regular baking lineup. Especially on cozy weekends or when I just want something old-fashioned that feels like a warm hug. You know what I mean?

Why You’ll Love This Amish Buttermilk Cookies Recipe?

Let me tell you — these cookies are sneaky good. They don’t scream for attention. There are no crazy colors or Instagrammable swirls (not that there’s anything wrong with that). But they hit you with comfort.

Here’s why they’re awesome:

Soft and tender. Like, REALLY soft. Not chewy, not crispy — that perfect middle ground.
Sweet, but not too sweet. The glaze does the heavy lifting here.
Super simple. No fancy steps. No weird ingredients. Just solid, reliable baking.
They make a ton. Perfect for sharing or… not. Zero judgment if you keep them all for yourself.

And honestly? They’re kinda fun. They feel like something you’d make with your grandma on a Sunday afternoon — without the pressure of making them “just right.”

Ingredient Notes:

Here’s the beautiful thing about Amish Buttermilk Cookies: you don’t need to overthink them. Here’s all you’ll need:

For the Cookies:

Unsalted butter (1 cup) → Softened. Don’t be like me and forget to take it out ahead of time.
Brown sugar (1 cup) → Adds richness.
Granulated sugar (1/2 cup) → For balance.
Eggs (2 + 2 yolks) → The extra yolks make them extra soft.
Vanilla (1 tsp) → Always. Non-negotiable.
Buttermilk (1 cup) → The magic that keeps them tender.
All-purpose flour (4 1/2 cups) → The backbone.
Baking powder (2 tsp) + baking soda (1 tsp) → Rise and fluff.
Salt (1 tsp) → To keep it all balanced.

For the Glaze:

Unsalted butter (1/2 cup) → For richness and flavor.
Brown sugar (1 cup) → Caramelly goodness.
Salt (1/2 tsp) → A little pinch makes all the difference.
Buttermilk (1/4 cup) → Keeps it smooth and creamy.

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Powdered sugar (1-2 cups) → Adjust based on how thick or thin you like your glaze.

How To Make Amish Buttermilk Cookies?

Step 1: Preheat + prep.
Set your oven to 350°F. Line those baking sheets with parchment paper. Trust me, it makes life easier later.

Step 2: Mix the dough.
Cream the butter and sugars together until they look light and fluffy. Add the eggs and yolks — one at a time so everything blends nicely. Stir in the vanilla and buttermilk. If it looks a little weird at this point? Totally fine.

Step 3: Add dry ingredients.
In another bowl, whisk the flour, baking powder, baking soda, and salt. Slowly mix that into your wet stuff. Don’t overmix here. Just until combined — nobody wants tough cookies.

Step 4: Scoop + bake.
Scoop about 2 tablespoons per cookie onto your sheets. Bake for 10-12 minutes. The edges will just barely be golden. Pull them out and let them cool on the baking sheets for 10 minutes — they’re delicate when warm.

Step 5: Make the glaze.
Melt the butter and brown sugar in a small pan on low heat. Stir constantly — burned sugar = sadness. Add salt and buttermilk, remove from heat, then slowly whisk in the powdered sugar. Add until you get the glaze consistency you want.

Step 6: Glaze and devour.
Once the cookies are cool, glaze them. Drizzle, spread — however you want. Let the glaze set… or don’t. Eating them warm and messy is highly encouraged.

Storage Options:

Room temp: Airtight container for up to 4 days.
Freezer: Freeze unglazed cookies up to 2 months. Glaze fresh later for best results.

Bonus tip? Microwave for about 7 seconds before eating. Just… trust me.

Variations and Substitutions:

You can totally play with this recipe:

Add-ins: Mini chocolate chips, chopped nuts… anything goes.
Try different glaze flavors: Maple, lemon, or even coffee (hello, brunch).
Use sour cream if you’re out of buttermilk. Been there. Works perfectly.
Skip the glaze altogether. But only if you really have to.

What to Serve with Amish Buttermilk Cookies?

These cookies go with everything, but if you need ideas:

Coffee or tea. They’re begging to be dunked.
Cold milk. Childhood classic.
Ice cream. Sandwich two cookies together and thank me later.
Just as they are. Midnight snack? Yep.

Frequently Asked Questions:

Is the glaze really necessary?
I mean… technically no. But honestly? Yes. It’s the best part.

Can I freeze them after glazing?
You can, but they’re prettier if you glaze fresh after thawing.

How do I keep them soft?
Airtight container + a slice of bread. Works every time.

Look, these Amish Buttermilk Cookies aren’t trendy. They’re not viral on TikTok. But that’s kind of the point.

They’re cozy. Familiar. The kind of cookie that reminds you of home — even if you didn’t grow up eating them. They’re also ridiculously easy, which, let’s face it, is a huge plus on a busy day.

I make them when I want something simple and soothing. And every time, they hit the spot. So… what about you? Ready to give them a go?

If you do, I’d love to hear how they turn out! Did you go wild with the glaze? Add something fun? Share your twist — I’m always curious what other bakers come up with.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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