Easy Homemade Cookies Recipe (+ Video)
Mouthwatering flaky, buttery homemade cookies. Not only are these delicious cookies easy and soft, they’re the perfect side dish to any meal.
These buttermilk biscuits are perfect for breakfast, lunch or dinner! Bake the biscuits into a meal like biscuits and gravy, or simply use the dough to make a cookie doughnut or cookie egg casserole.
Flaky Buttermilk Biscuits
Homemade cookies are probably my biggest weakness. What’s more tempting than a warm flaky cookie fresh out of the oven? A little butter and a little jam on top? Or honey? This is definitely one of our favorite bread recipes.
I recently returned from a trip to Waco, Texas, where I visited Magnolia Table – Chip & Joanna’s Gaines’ new restaurant. When I tried their biscuits and gravy, I almost thought the biscuits were the best I’ve ever tried, after anxiously waiting for their recipe, we tried them and now craving these homemade buttermilk biscuits.
These buttermilk biscuits go with just about anything. Plus, this recipe is so easy that it will become your go-to cookie recipe.
How to Make Cookies
I guarantee you have these ingredients at home for tonight’s cookies! If you don’t have buttermilk on hand, you can easily make your own (did you know??). All you need is regular milk and a little vinegar. Mix a tablespoon of white vinegar into a glass of milk. Let it sit for 5 to 10 minutes and you have buttermilk!
mix. In a large bowl, combine baking powder, baking soda and flour. Cut the butter with a pastry mixer (or several forks). Mix them together until pea-sized crumbs form. Mix eggs and buttermilk with a wooden spoon.
sit down. The dough should be very sticky. If it’s too dry, you can add a little more buttermilk. Cover the dough and let it sit in the refrigerator for at least 30 minutes, or overnight.
cut. When you’re ready to bake, preheat the oven to 400 degrees and flour the surface you want to work on. Shape the cookie dough into a circle about 1/2 inch thick. Cut cookies with a thick round knife.
bake. Place them on a parchment-lined baking sheet. Brush tops of cookies with egg wash and bake for 15-20 minutes. Then enjoy and try not to eat all of them in one go!
Did I convince you to make these buttermilk cookies? I guarantee you can do this. If you have two hands and an oven, then you have this. These are classics and everyone will beg you to make them.
Tips, Tricks and FAQs
- Start with cold butter. You can even start with frozen butter and use a cheese grater to grate the frozen butter.
- Never mix the dough by hand – it will warm the butter.
- Do not twist the cookie cutter when cutting the cookies. Pull the cookies straight out. This will help the cookies cook evenly.
How long will the cookies keep? Store leftover cookies in an airtight container and they will stay fresh for 1-3 days.
Can they be frozen? These cookies are so good you probably won’t have any leftovers. But if you happen to have some leftovers, throw them in a freezer-safe container/ziplock bag and freeze for up to 3 months.
Can cookie dough be frozen? You can make these cookies ahead of time before cooking. Cut cookies from dough and transfer to parchment-lined cookie sheet. Cover lightly with plastic wrap and place the cookie sheet in the refrigerator.
Freeze cookies until they freeze solid. Take them out of the freezer and stack them in a plastic freezer bag. You can freeze them for up to 3 months.
These cookies are great for other recipes:
(notes: Some of these recipes just call for cookie dough instead of fully cooked cookies. )
For more bread recipes, check out:
Course Side Dishes
Prep time 50 minutes
Cook Time 20 minutes
Total time 1 hour 10 minutes
Calories 234 kcal
by Lil’ Luna
- 4 cups self-raising flour
- 2 TB baking powder
- 1 teaspoon baking soda
- 1 1/2 cups salted butter, cold cut into 1/4-inch pieces
- 3 eggs
- 1 1/2 cups buttermilk
Whisk together flour, baking powder and baking soda in a large bowl. Using a pastry mixer, add the chopped butter. Mix into the flour until the butter pieces are about the size of peas.
Mix 2 beaten eggs and 1.5 cups buttermilk with a wooden spoon. Stir until a dough forms together. (should be sticky. If the dough is too dry, add more buttermilk). Cover and refrigerate for 30 minutes – overnight.
Preheat oven to 400.
On a floured surface, shape your dough into a circle 14 inches wide and about 1/2 inch thick. Use a 2 3/4-inch thick round cutter to make 20 cookies. Place cookies on a parchment-lined baking sheet. Align them so they touch.
Beat 1 egg and 1 TB buttermilk in a small bowl. Brush tops of cookies and place in oven. Bake for 15-20 minutes. Enjoy warm or up to 2 days in an airtight container.
Adapted from Magnolia Table Cookbook
These buttermilk biscuits are approved by Joe, so you know they have to be good. 😉 Be sure to check out her cookbook as it has so many great recipes and I can’t wait to try more! !
Click here to buy the Magnolia Table Recipe