Vera’s Buttermilk Cookies are a delightful twist on traditional sugar cookies, offering a tender crumb and a subtle tang that balances the sweetness perfectly. These cookies rely on the magic of dry buttermilk powder to create a soft, cake-like interior while maintaining a gentle crispness on the edges. The combination of margarine, vanilla, and a hint of baking soda ensures they rise just enough without spreading too thin. They are incredibly easy to make using pantry staples, making them an ideal treat for afternoon tea, school lunches, or as a comforting dessert on busy weeknights. Their simple flavor profile allows them to pair beautifully with coffee or milk, satisfying a sweet tooth with every bite.
Vera’S Buttermilk Cookies
Description
Vera's Buttermilk Cookies are a delightful twist on traditional sugar cookies, offering a tender crumb and a subtle tang that balances the sweetness perfectly. These cookies rely on the magic of dry buttermilk powder to create a soft, cake-like interior while maintaining a gentle crispness on the edges. The combination of margarine, vanilla, and a hint of baking soda ensures they rise just enough without spreading too thin. They are incredibly easy to make using pantry staples, making them an ideal treat for afternoon tea, school lunches, or as a comforting dessert on busy weeknights. Their simple flavor profile allows them to pair beautifully with coffee or milk, satisfying a sweet tooth with every bite.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons dry buttermilk powder. Set aside.
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In a large mixing bowl, cream together 1/2 cup margarine (1 stick), 2/3 cup sugar, and 1/4 cup dry sugar substitute (if using) until light and fluffy.
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Beat in 1 large egg and 1 teaspoon vanilla extract on medium speed for 30 seconds, scraping down the sides of the bowl.
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Gradually add the flour mixture to the wet ingredients along with 1/3 cup water at room temperature.
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Mix on medium speed until just combined and the dough is smooth.
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Drop dough by rounded 1 1/2 tablespoonfuls onto baking sheets lined with aluminum foil or sprayed with non-stick spray.
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Gently press each cookie down to flatten slightly.
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Bake for 8 to 10 minutes, or until edges are lightly golden.
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Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 341.1kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 6.6g33%
- Cholesterol 0.0mg0%
- Sodium 307.9mg13%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 0.0g0%
- Sugars 40.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have dry buttermilk powder, you can substitute with 2 tablespoons of regular buttermilk, but you may need to reduce the water slightly to keep the dough consistency correct.
For a richer flavor, substitute the margarine with unsalted butter.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
Ensure the margarine is softened to room temperature before creaming to ensure a light and fluffy texture.
