1c.softened butter (2 sticks) or shortening, or use 1/2 c. butter and 1/2 c. shortening
2c.brown sugar
3large eggs
2tsp.vanilla
1c.buttermilk
4c.flour
2tsp.baking powder
1tsp.baking soda
1tsp.salt
Glaze:
1/2c.butter (1 stick)
1c.brown sugar
1Tbsp.buttermilk or milk
3/4c.confectioners sugar
Instructions
Preheat the oven to 350°.
Cream the softened butter and sugar for a couple of minutes until fluffy.
1 c. softened butter (2 sticks) or shortening, or use 1/2 c. butter and 1/2 c. shortening, 2 c. brown sugar
Add the eggs and mix.
3 large eggs
Add buttermilk and vanilla. Mix to combine.
1 c. buttermilk, 2 tsp. vanilla
In a separate bowl, mix the flour, baking powder, soda, and salt. Add to the creamed mixture and mix until everything is incorporated.
4 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt
Drop onto parchment-lined cookie sheets and bake for 10 - 11 minutes.
Allow the cookies to rest on the tray for a minute before removing to a wire cooling rack.
Cool completely then drizzle or spread with glaze.
Cookie Glaze:
Over medium/low heat, melt butter and brown sugar in a saucepan. Whisk and bring to a rolling boil.
1/2 c. butter (1 stick), 1 c. brown sugar
Remove from the heat, add milk, and whisk.
1 Tbsp. buttermilk or milk
Add powdered sugar and whisk until it is smooth and creamy. Cool. The glaze will thicken as it cools. But if the glaze seems too thin, add a bit more powdered sugar. If the glaze is too thick, add more milk.
3/4 c. confectioners sugar
Notes
These buttermilk cookies are basic cookies which makes them versatile. Some people might enjoy them without any glaze. The glaze in this recipe has an amazing caramel flavor, but you can frost or glaze these cookies with any of your favorite frosting recipes.For an added crunch, you can sprinkle chopped pecans over the top of the glaze.For another variation: Feel free to add lemon zest and lemon extract to the dough instead of vanilla, and drizzle them with lemon frosting.