Lemon Buttermilk Cake Cookies

Welcome to Chloe's first recipe. We are happy you stopped by. Chloe wanted to start with a cookie recipe because she like them so much. Ok here we go!

Lemon Buttermilk Cake Cookies

Whole recipe is at bottom

Preheat oven 350

Ingredients you will need for cookies: In bowls clockwise starting at top are lemon zest, flour, sugar, egg and salt/baking soda. On left is buttermilk and vanilla. We are ready to mix!

In a medium bowl, whisk together the flour, baking soda, lemon zest and set aside. Make sure you mix it gently so it doesn't poof flour all over you.

In the bowl of a stand mixer, beat the butter briefly, until creamy. Add the sugar, and beat until pale and fluffy. 

Add the egg, and beat well to mix. Tip: always crack egg into a small bowl before adding it to your mix. This will make sure no shell pieces will get your mix and if the egg is bad you wont have to start over with a new mix.

Looking good!

Add the vanilla, and beat briefly again. 

Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. 

Check to make sure the flour is all the way mixed in before adding part of the buttermilk. Scrape down the sides of the bowl with a rubber spatula as needed.

Ok here goes the last of the buttermilk and then the flour. Remember add it slow so we don't get to messy.

Oh Chloe that looks great! Now it is time to put tablespoon size drops on to the parchment paper covered cookie sheets.

Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie. Tip: A tablespoon scooper takes the guess work out of how much is a tablespoon and is a lot cleaner than your fingers and a spoon.

Bake, 1 sheet at a time, for about 11 minutes per batch. 

Time to rest, watch the cookies bake and puff up. The house fills with a yummy lemon scent. Oh these are going to be good.

Cool the cookies on the baking sheet till ready to be glazed.

Time to make the scrumptious buttermilk lemon glaze.

Ingredients you will need for the glaze: Powdered sugar, buttermilk, lemon zest and vanilla.

Sift confectioners sugar into a medium bowl so there is no lumps of sugar.

Pour in the buttermilk. It seems like such a small amount but that is all you need.

Add in the lemon zest. Mmmmm smells good.

A touch of vanilla will add extra flavor. Now we are ready to whisk it all up.

Whisk together the sifted confectioners sugar, buttermilk, lemon zest and vanilla. It will be a little runny an nice and shinny.

All done whisking it together. Yum yum Chloe can't wait to taste it.

Spoon the glaze onto the warm cookies. Try to cover around the top without letting to much run off the sides.

Allow cookies to sit until the glaze is set. While waiting you can lick the spoon clean.

TA-DA! All done and they look just beautiful as a buttermilk lemon cookie could!

Now for the best part.... the Chloe taste test. She said they were lemony great!

Chloe hopes you will try these cookie and let her know what you think. Bye bye 

Lemon Buttermilk Cake Cookies

This makes about 30 cookies

Ingredients:

Cookies:

1 1/2 cups unbleached all-purpose flour

1/4 tsp. baking soda

Zest of two lemons

6 tbsp. (3 oz.) salted butter, at room temperature

3/4 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1/3 cup buttermilk (shake before pouring)

Glaze:

3/4 cup confectioners sugar (sifted)

1 1/2 tbsp. buttermilk (shake before pouring)

1/4 tsp. vanilla extract

Zest of a lemon

Line 2 baking sheets with parchment paper. Preheat oven to 350.

In a medium bowl, whisk together the flour, baking soda, lemon zest and set aside.

In the bowl of a stand mixer. beat the butter briefly, until creamy. Add the sugar and beat until pale and fluffy. Add the egg and beat well to mix. Add the vanilla and beat briefly again. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with flour. Scrape down the sides of the bowl with a rubber spatula as needed.

Drop the dough by level tablespoons. onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie. Bake, 1 sheet at a time, for about 11 minutes per batch. Cool the cookies in the baking sheet.

For the glaze whisk together the sifted confectioners sugar, buttermilk, lemon zest and vanilla. Spoon the glaze onto the warm cookies. Allow cookies to sit until the glaze is set.