Simple buttermilk cookies are taken up a notch with the addition of lemon extract and slivered almonds. These Lemon Almond Buttermilk Cookies are delicious in the spring and also make a great alternative Christmas cookie!
Creating These Lemon Buttermilk Cookies
After cleaning out the fridge and wiping all the shelves down, I found I had some buttermilk that needed using up. I mentioned so on Twitter and Maria instantly had a recommendation for me.
A really, really good one at that — buttermilk cookies!
Early in our marriage, I teased my husband for his lack of the childhood experience of eating raw cookie dough. Having grown up sampling from the mixing bowl myself, I never thought twice about what I was doing.
Eventually, he gave into my teasing and the one (and only) time he sampled some of the cookie dough for himself he got sick. Never again since then have I eaten raw dough…until this weekend.
Delicious Buttermilk Cookies
They smelled so good that I honestly just couldn’t help myself. And thankfully, I did not get sick. These lemon buttermilk cookies were lick the bowl good!
How many of you love to sample from the mixing bowl?
At first, my intention was only to adapt the recipe by sprinkling the almonds on top — to make a pretty cookie even prettier.
At second thought, I decided to replace the vanilla in the cookies with almond extract and make the glaze a lemon-almond flavor. The cookie was complex in flavor, but neither the lemon or the almond overpowered their counterpart.
They’re so fluffy that it was easy to eat just a couple too many!
Ingredients in Lemon Buttermilk Cookies
To make these lemon almond cookies from scratch, you’ll need the following basic ingredients:
- All-purpose flour
- Lemon zest
- Baking soda
- Unsalted butter
- Granulated sugar
- Almond extract
- Slivered almonds
- Confectioners’ sugar
- Lemon extract
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Use a Buttermilk Substitute?
Yes! If you don’t have any buttermilk on hand, you can make your own homemade buttermilk substitute in about 5 minutes.
How to Make Lemon Buttermilk Cookies
Making lemon cookies from scratch is very easy. Here are the basic steps:
- Whisk together the flour, zest, baking soda, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.
- Add eggs 1 at a time to the butter mixture, beating well after each addition, then beat in almond extract.
- Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture.
- Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets.
- Bake, 1 sheet at a time, until cookies are puffed and edges are golden.
- Cool cookies on sheets 1 minute, then transfer cookies to racks to glaze.
The above is simply a quick summary of this lemon almond cookie recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making Buttermilk Cookies with Lemon and Almond
- For the best flavor, be sure to use pure almond and lemon extracts.
- You don’t have to add the slivered almonds to the tops of the cookies, but I like the flavor and texture they add.
- Do not add more almond or lemon extract than the recipe calls for. Both flavors can quickly overwhelm the cookies!
How to Store Lemon Buttermilk Cookies
Store the glazed lemon almond cookies in an airtight container at room temperature for up to four days.
I recommend placing a piece of wax or parchment paper between the layers of cookies to prevent them from sticking together.
Can Buttermilk Cookies Be Frozen?
Yes, but I recommend freezing the cookies without the glaze, if possible. You can also freeze the raw cookie dough and bake it off later!
Try these Buttermilk Cookies at Home!
Next time you’re looking for a great way to use up leftover buttermilk, give these lemon buttermilk cookies a try!
Did you think this buttermilk cookie recipe had amazing flavor?? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of your soft buttermilk sugar cookies!
More Lemon Dessert Recipes:
Gluten-Free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!
This Lemon Curd Tart with strawberry rhubarb compote is the perfect dessert when you need something special. It requires some assembly, but looks so elegant!
This Lemon Blueberry Bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!
This Lemon Curd Pavlova is topped with fresh raspberries. You can make lots of mini pavlovas and serve them individually, or make one large pavlova as a dessert centerpiece.
This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!
Celebrate warm weather with these easy Lemon Cupcakes. They’re topped with a fluffy blackberry frosting that’s tough to beat!
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Lemon Buttermilk Cookies with Almond
These cookies are pillowy soft, and the lemon and almond complement each other nicely without one overpowering the other. They are also really pretty on the table!
- 3 cups all-purpose flour
- 1 tablespoon grated lemon zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3/4 teaspoon pure almond extract
- 2/3 cup well-shaken buttermilk
- sliced almonds, for garnish
For the glaze
- 1 1/2 cups confectioners sugar
- 3 tablespoons well-shaken buttermilk
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure lemon extract
- Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
- Whisk together flour, zest, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in almond extract. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
- Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
- Whisk together all glaze ingredients and brush onto tops of cooled cookies. Sprinkle with almond slices. Let stand until cookies are completely cooled and glaze is set.
adapted from Gourmet
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 215Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 94mgCarbohydrates 33gFiber 1gSugar 20gProtein 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Sunday 12th of December 2010
Should the glaze have 1/4 tsp lemon extract and 1/4 tsp almond extract? I see 2 lines of "1/4 tsp lemon extract", wondering if that's a typo or not..... Can't wait to try this recipe. Already have all the ingredients written down for today's grocery store trip. :)
Sunday 12th of December 2010
Thanks for catching that! Yes almond and lemon - fixed it just now.
Friday 24th of April 2009
I'm sorry for your husband. I would have attributed his bad reaction precisely because he HADN'T had any raw cookie dough as a child, proverbially building up his indulgence immunity. Be proud you're capable of withstanding such force!
Laura [What I Like]
Tuesday 21st of April 2009
I simply would not be able to bake without licking the bowl! Have you tried that brown butter glaze from Gina DePalma yet? To die for, and I'm sure would be great on these...
Monday 20th of April 2009
Ooooohhh, that sounds delicious! I have been craving a soft, fluffy cookie this week...
Monday 20th of April 2009
These are looking mighty fine to me this morning! Love the almonds on top -- bet the flavors are great together!