I love the tangy taste of buttermilk.
The problem is, though, that I always seem to either have too much, or too little, or some in my fridge that’s about to go bad.
Which is one of the reasons why I’m constantly on the prowl for new buttermilk recipes… ’cause, y’know, wasting food (even buttermilk) is bad, so grab that half-empty bottle and heat up your oven!
Buttermilk makes these morsels deliciously light and airy — they’re more like a drop cake than a drop cookie.
All that tangy dairy, vanilla, lemon wasn’t enough for me, though — I had to throw in some dried cherries into the recipe, since I’m getting kind of desperate waiting for the summer fruit harvest around here.
It’s a long way off yet, I know — and I thought my berry-withdrawal was bad in October!
Sweet, ripe, plump BC berries… I’m not saying that my craving for them goes away when I make buttermilk cookies, but it sure as hell makes the wait a lot more bearable.
Cherry Buttermilk Cookies
*adapted from Gourmet, circa 2008
- 1 & 1/2 cups unsalted butter, softened
- 1 & 1/4 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 heaping cup dried cherries, diced
- 1 & 1/2 cups icing sugar
- 1 tablespoon buttermilk
- 3 tablespoons cherry juice
- 1/4 teaspoon almond extract
Preheat the oven to 350°F (or 175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter. Add sugar and beat until light and fluffy.
Beat in eggs, one at a time, mixing well after each egg. Beat in extracts and lemon zest.
In another bowl, sift together the flour, baking soda, and salt. Set aside.
Give your buttermilk a good shake to make sure it hasn’t separated at all, then measure out 2/3 of a cup.
Sift the sifted flour and the buttermilk into the creamy batter in three alternating additions, starting and ending with the sifted flour. This will prevent the batter from curdling.
Once all the flour and buttermilk is incorporated, fold in the diced dried cherries.
Scoop up large spoonfuls of batter and drop them onto the prepared cookie sheet, spacing them at least 1 & 1/2 inches (3 cm) apart.
Bake for 10 ~ 12 minutes, or until the tops are firm and the edges golden brown.
To make the glaze, simply whisk 1 tablespoon of buttermilk and 3 tablespoons of cherry juice into 1 & 1/2 cups icing sugar.
Whisk until the glaze is completely smooth, and then pipe it or spread it on the cooled cookies before it sets.