This year, I got buttermilk powder for Christmas! When I learned buttermilk powder existed, I immediately began thinking of its potential uses, namely as a substitute for regular milk powder in Milk Bar recipes. (I also immediately added it to my Christmas list, because novelty grocery items add up!) Milk Bar uses loads of milk powder, and honestly I’m surprised they haven’t started using buttermilk powder themselves? There’s a whole host of recipes in the Milk Bar collection that could be zhuzh-ed up with buttermilk powder! I’ll have to get digging in their cookbook(s).

I decided to start with the basics and make some buttermilk sugar cookies using the tried and true base recipe. I swapped in buttermilk powder, and added some brown sugar with the white sugar. Then, I put maple frosting on top. My aim was to have it taste almost pancake-like.

And, to quote my brother, the combination “very accurately captures a pancake with syrup, on taste but not texture. Which makes it interesting!”

So, consider it mission accomplished!

But I also think the buttermilk powder could be a good way to add complexity to the cookies without the pancake inspiration. Leave out the brown sugar, and use a different frosting, maybe use half buttermilk and half regular milk powder? I think it would just take the cookies up a notch. We’ll have to see in the future.

I also think this maple frosting is delicious, and I’ll likely be putting them on some pumpkin cookies next fall. Or perhaps on some more pancake-inspired bakes as I keep experimenting with buttermilk powder.

Now the thing is, buttermilk is very much associated with pancakes in my mind. I know it’s used in lots of other things, but when I think of buttermilk, I think of pancakes. So I’ll need to start thinking of some other things that have buttermilk in them, to inspire more bakes with powdered buttermilk. If any of you reading this have any ideas or associations with buttermilk… let me know!

Buttermilk Sugar Cookies with Maple Frosting (AKA Pancake Cookies)

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Author: Audrey
Array: Array
Total Time: 0 hours

Ingredients

For the cookies:

2 sticks unsalted butter, room temp
3/4 cups granulated sugar
1/2 cup brown sugar
2 tbsp glucose or corn syrup
2 eggs
2 tsp vanilla extract
2 1/2 cups flour
2/3 cups buttermilk powder
2 tsp cream of tartar
1 1/4 tsp kosher salt

For the maple frosting:

2 sticks unsalted butter, at room temperature
3 tablespoons maple syrup
3 to 4 cups confectioners’ sugar, sifted
1⁄8 teaspoon salt

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Instructions

Make the cookies:

Combine the butter, sugar, and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes.
Reduce mixer speed to low and add in the flour, buttermilkmilk powder, cream of tartar, baking soda, and salt. Mix just until the dough comes together – no longer than 1 minute. Scrape down the sides of the bowl.
Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week. Do not bake the cookies from room temp – they will not bake properly!
Heat the oven to 350°F. Arrange the chilled dough at least 4 inches apart on the baking sheet and bake for 18 minutes – the cookies will puff, crackle and spread. The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color. If they haven’t reached that color yet, leave them in a for an extra minute or two. Cool the cookies completely on the sheet pans before frosting.

Make the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute. Add in maple syrup and beat for 1 more minute.
Add 2 cups of the confectioners’ sugar, salt, and vanilla. Beat on low speed until the sugar is well incorporated.
Add the remaining 2 cups sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
Frost cookies generously.
(Optional) Fill a bowl with sprinkles. Place cookies frosting side down into bowl of sprinkles and press firmly to coat.