Name: Buttermilk Cookies
Cook time: 35 min
Total time: 1 1/2 hr
Yield: Makes about 5 1/2 dozen cookies
Ingredients: 3 cups all-purpose flour; 1 teaspoon 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; 1 teaspoon pure vanilla extract; 2/3 cup well-shaken buttermilk; 1 1/2 cups confectioners sugar; 3 tablespoons well-shaken buttermilk; 1/2 teaspoon pure vanilla extract

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Buttermilk CookiesRomulo Yanes

Miss Lewis mentions buttermilk cookies, which she pairs with ice-cold lemonade, but as far as we know, she never committed a recipe to paper. When we developed one, the big debate was about texture: Soft or crisp? What you see here is the cookie of your dreams, with a tender interior and the slightest bit of crispness around the edge.

Cooks' note:

Cookies are best the day they're made but can be frozen, wrapped well, up to 1 month.

Recipe notes

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