Vanilla Bean Buttermilk Cookies with Bourbon Caramel Frosting


I love the celebratory feeling in the air. The Christmas music jingling through radio speakers, the colorful lights peppering the night sky, and the excited anticipation of having a few days of vacation to spend with the ones we love. Just this week I was picking up a couple of last minute items at the grocery store and I was so pleasantly surprised by how many cordial exchanges I had with people I encountered. The store was packed, but nearly everyone seemed to be maintaining an attitude of Christmas cheer. Even when my own mood was slightly dampened after the cashier scanning the things I was buying didn’t ask to see my ID when she rang up the wine I had in my cart (first time this has happened), I couldn’t stay mildly offended too long because she was just so bubbly.  I did think about telling her my newly found interest in neck cream, but I refrained. Excellent decision on my part. I am very thankful I am on the eve of celebrating my 31st Christmas, silver strands of hair and all.


That celebration wouldn’t be complete without Christmas cookies. I tend to struggle when it comes to making up my mind when I am trying to narrow down what treats I want to make for the holidays. I decided to revamp a traditional Amish cookie recipe that I love and came up with these vanilla bean buttermilk cookies with bourbon caramel frosting. The cookie from the previous recipe I used was good, but it was a little dense and tough. I reduced the amount of leavening agents, added an extra egg yolk, and used real vanilla seeds to make a cakier and more flavorful base. As for the frosting, I also added real vanilla bean seeds, kosher salt, and some good bourbon to enhance the depth of one of my favorite frostings of all time. I finished everything off with a sprinkling of toasted chopped pecans and the end result was a new and improved version that my family loved. I had so much fun experimenting with changes to this cookie that I am hoping to do more remixes of classic recipes. It’s an excellent creative outlet and a fantastic way to brush up on my seriously rusty knowledge of chemistry.


There are only a few hours before old Saint Nick makes his rounds. I hope your shopping and preparations are drawing to an end and you are ready to enjoy this most wonderful time of year. May the joy of Christmas fill your homes and hearts; and may this next year be the best one yet. Peace on Earth and good will to men.


Vanilla Bean Buttermilk Cookies with Bourbon Caramel Frosting

Yield: 4 dozen cookies

For the Cookies:

  • 1 cup ( 2 sticks) unsalted REAL® Butter, at room temperatures
  • 2 cups light brown sugar, packed
  • 2 large eggs plus 1 large egg yolk, at room temperature
  • 1 vanilla bean, seeded
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

For the Frosting:

  • 1/2 cup (1 stick) unsalted REAL® Butter
  • 1 cup light brown sugar
  • 4 tablespoons heavy cream
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, seeded
  • 1 ½ cups powdered sugar
  • 2 teaspoons high quality bourbon (I used Maker’s Mark 46)
  • ½ cup pecans, toasted and chopped (optional)


For the cookies

  1. Preheat the oven to 350 degrees and ensure racks are positioned in the middle. Line baking sheets with parchment paper. Set aside. Place butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix together on medium speed until light and fluffy, about 5 minutes. Add the 2 eggs and 1 egg yolk, one yolk at a time. Scrape down the sides of the bowl. Add in the seeds/pulp from the vanilla bean. Mix until well-incorporated.
  2. In a separate bowl, whisk together the flour, salt, and baking powder. In a 2 cup liquid measuring cup, stir together the baking soda and buttermilk. Turn the mixer on low, and alternately add the flour mixture and buttermilk, beginning and ending with the flour. Turn the mixer off and scrape down the sides of the bowl to ensure dough is evenly mixed.
  3. Use a 2 inch cookie scoop to drop dough onto baking sheets, spacing at least 2 inches apart. Bake for 8-10 minutes, or just until the edges/bottom of the cookies have lightly browned. Be careful not to overbake. Remove from oven and allow to cool on a cooling rack.

For the frosting:

  1. Place ½ cup unsalted butter into a medium-sized sauce pot. Melt butter over medium-low heat. Add the brown sugar and gently whisk until smooth. Bring mixture to a low boil before gradually adding in heavy cream while continuing to whisk constantly. Bring the caramel back to a boil. Boil for 2 minutes while continuing to whisk constantly. Turn the stove off and remove from heat. Add in the salt and vanilla bean seeds and mix to combine. Allow to cool to a luke-warm temperature.
  2. Add the powdered sugar to the cooled caramel, ½ cup at a time, and mix well with the whisk attachment of a handheld mixer (or a stand mixer if you prefer) after each addition. Add in the bourbon and mix until smooth. Frost the cooled cookies and sprinkle with chopped pecans, if desired. Enjoy!

Source: Lolly’s Sweet Treats Original

Food Memory Friday: The Christmas Edition

Christmas is a really special time of year. It’s a time of reflection, appreciation, and tradition. Some of my most treasured memories are from childhood Christmases.

Every Christmas eve, my mom would make a variety of appetizers and my siblings and I would get to open one small gift. After that we usually watched Christmas movies and then we were sent to bed, where we were often too excited to fall asleep. In the morning my mom and dad would make us wait at the top of the stairs while they scouted out the living room. “The old boy has been here,” they’d say and, after what seemed like agonizing hours, we were finally allowed to scurry down the stairs to see the stacks full of presents underneath the Christmas tree. My mom usually had a breakfast casserole and some cinnamon rolls for us to eat after we opened our gifts and I can recall several Christmas mornings after the dust had finally settled, when I thought to my young self, “I don’t think life can get much better than this.” The gifts were a big part of the celebration, but the most fun- as sappy as it may sound- was having that uninterrupted time with my family. Now that my siblings and I are grown and out of the house, it’s getting more difficult to spend each holiday season together. Still, those fond memories of Christmas past make me so excited for the Christmas present and future.

These buttermilk cookies with brown sugar frosting are very similar to a cookie my mom used to make at Christmas time. They usually made it onto the plate of cookies we left out for Santa. I can very vividly remember my mom baking these cookies one year and I would sneak several spoonfuls of this icing while she wasn’t looking. In fact, I ate so much that I ended up getting sick later that night. And to this day I still love these cookies dearly, even after all that.

I hope you all have a wonderful and safe holiday and that the memories you make from this Christmas will be ones on which you can fondly reflect years from now.

Merry Christmas from our house to yours!

Buttermilk Cookies with Brown Sugar Frosting

Printable Version

Yield: 4 dozen cookies


For the cookies:

  • 2 cups brown sugar
  • 1 cup unsalted butter, at room temperature
  • 1 tsp vanilla
  • 2 eggs
  • 2 tsp baking powder
  • 5 cups flour
  • 1 cup buttermilk
  • 2 tsp baking soda

For the frosting:

  •  1/2 cup unsalted butter
  •  1 cup brown sugar
  •  4 Tbsp milk or heavy cream
  •  2 cups powdered sugar


Whip butter and sugar in a large bowl of an electric mixer. Add vanilla and then the eggs, one at a time until well-blended. In a a separate bowl, whisk together the baking powder and the flour. Pour the buttermilk into a liquid measuring cup and then add the baking soda to it. Alternately add the liquid and flour mixtures, beginning and ending with the flour. Chill the dough for 2 hours or overnight. When ready to bake, preheat the oven to 375 degrees. Use a cookie scoop to measure out equal ping pong ball-sized balls of dough. Roll the dough into smooth balls and then place on a cookie sheet. Pat down the cookies gently until they are slightly flattened (you may need to wet your hands slightly to prevent the dough from sticking to your fingers). Bake for 12 minutes or just until the cookies are baked even (don’t overbake!). Place on a cooling rack.

To make the icing, melt the butter in the saucepan; add the brown sugar and whisk together until smooth. Heat for two minutes, whisking constantly. Stir in the milk or cream. Bring to a boil, continuing to stir constantly. Remove from heat and cool until lukewarm. Place the mixture in a bowl of an electric mixer. Gradually add the powdered sugar and beat on medium speed until smooth and creamy. Add in milk if it’s too thick.

Spread the icing onto the cooled buttermilk cookies. Store in an airtight container.