These are simple cookies that have a yummy flavor to them - making them more interesting than a sugar cookie. In the Fall they’re great with cinnamon + nutmeg, but for Spring I wanted to pair them with citrus. It makes quite a bit, which means you have a lot of cookie eating to do. Hop to!
1/2lb butter
2 cups sugar
2 eggs
1 tsp vanilla
4 cups flour
2 tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp lemon zest
Beat the butter + sugar until creamy. Add in the eggs + the vanilla. Slowly add in the dry ingredients. Once combined add in the liquid + the zest. Scoop BIG spoonfuls onto a lined tray + freezer 30 minutes to 1 hour.
Bake at 350 for 15 minutes, or until the tops are fluffy and the bottoms are brown.
You can frost yours too! I made a buttermilk frosting (just sub the cream you’d use for a frosting with buttermilk). Delish.
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