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Lemon Buttermilk Cookies with Almond

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 Eric 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, Eric 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. They smelled so good that I honestly just couldn’t help myself. And thankfully, I did not get sick. These 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.

Lemon Buttermilk Cookies with Almond
adapted from Gourmet

  • 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.

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Lemon Buttermilk Cookies with Almond

Lemon Buttermilk Cookies with Almond

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

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!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
  2. 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.
  3. 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.
  4. 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.

Notes

adapted from Gourmet

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Nutrition Information
Yield 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.

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ndydandy

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. :)

Katie

Sunday 12th of December 2010

Thanks for catching that! Yes almond and lemon - fixed it just now.

Christine

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...

Retro Housewife

Monday 20th of April 2009

Ooooohhh, that sounds delicious! I have been craving a soft, fluffy cookie this week...

Lo

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!