Buttermilk Cookie Cakes

My grandmother and mom used to make these every Christmas when I was little and my grandmother has since passed away and my mom lost the recipe. I looked for years and couldn't find anything that made cookies like those I remembered and then my aunt found her recipe! These are best after they've set overnight and become softer, moist and spongy, like cake. Separating the egg is a bit of a pain, but I think that may be what helps to give these such a different texture than your average sugar cookie. I sprinkle these with red and green sugar at Christmastime. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 109 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon baking soda
• ½ cup buttermilk
• 1 egg, separated

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Combine flour, baking soda, and salt in a bowl.

Step 3

Combine sugar, butter, egg yolk, and vanilla extract in a separate bowl; beat with an electric mixer until creamy. Add flour mixture in 3 batches, alternating with buttermilk; beat dough well after each addition.

Step 4

Clean beaters and beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold gently into the dough.

Step 5

Drop tablespoonfuls of dough onto the prepared baking sheet.

Step 6

Bake in the preheated oven until cookies just start to brown, 10 to 11 minutes.