Low-fat buttermilk has become a staple in the Musselman kitchen, mainly due to these cookies. My hubby’s grandma used to make them and he and my father-in-law LOVE them. My little nieces now BEG to make them when they stay with us and then convince us to let them have them for breakfast. WHAT?? They are healthier than a donut.
While they are good fresh out of the oven, they are definitely one of those cookies that taste better when they sit for about 30 minutes. The original recipe called for shortening and chilling and cutting with a glass. Well let me tell you…I did that once and then decided that was way too much work. So I added butter instead of shortening and turned them into a drop cookie. And all of the cookie fans in our family loved them. I’m hoping your family will too.
Grandma Musselman’s Buttermilk Cookies
Preheat oven to 350.
1 cup unsalted butter, softened
2 cups brown sugar
1 cup low-fat buttermilk (shake before pouring)
1 tsp good vanilla
2 tsp baking soda
1 tsp salt
4 cups all-purpose flour
In stand mixer cream butter and sugar. Add eggs. Once blended add buttermilk and vanilla.
In a separate bowl mix dry ingredients and *slowly* add dry ingredients (trust me, it will end up all over the kitchen if you aren’t careful!). Once mixed drop about 2 tablespoons of dough onto a baking stone, wet your fingers with water and lightly tap them in the middle (so there’s no point from the spoon) and then bake for 8-12 minutes. I usually set the timer for 8 min, check them, and then watch carefully. You want them a little undercooked (but still somewhat firm in the middle when you poke them). Cool on a rack lined with foil. Store in an airtight container. Yum! And you can have one for breakfast. Go ahead. I won’t tell. ~s