What can you substitute for buttermilk in a cookie recipe?

You're in luck! There are several good substitutes for buttermilk in cookie recipes. Here are some popular options, along with explanations of why they work:

1. Milk + Acid

* Milk + Lemon Juice/Vinegar: The most common substitute! Mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk. The acid reacts with the milk to create a similar tanginess to buttermilk.

* Milk + Cream of Tartar: Use 1 teaspoon of cream of tartar per 1 cup of milk. This creates a less tangy result than lemon juice/vinegar but still works well.

2. Sour Cream/Yogurt

* Sour Cream/Yogurt: These provide a similar tanginess and richness to buttermilk. Use a 1:1 substitution (e.g., 1 cup buttermilk = 1 cup sour cream or yogurt).

3. Buttermilk Powder

* Buttermilk Powder: Mix 1/4 cup of buttermilk powder with 1 cup of water. This creates a very close approximation of buttermilk.

Things to Keep in Mind:

* Flavor: Buttermilk adds a subtle tang to cookies, so if you're using a substitute, consider that it might slightly alter the flavor profile.

* Moisture Level: The amount of liquid you use will affect the texture of your cookies. You may need to adjust the flour slightly depending on the substitute you choose.

* Texture: Buttermilk helps create tender cookies. If your substitute is very thick, you may need to add a little extra butter or oil to compensate.

Try It Out!

Ultimately, the best substitute for buttermilk in your cookie recipe will depend on your preferences and the specific recipe. Experiment with different options until you find one that you like!