Wholesome Delight: Buckwheat Butter Cookies with a Simple Icing

I have discovered a new love of buckwheat flour. It just gives cookies such a nice, nutty flavor.

I originally used it to make a crumble filling, in some bonbons I was making at home. I just kept snacking on it.

I had to contain myself so there would be enough for the filling. It also makes simple butter cookies this a gray color, which I love.

Gray cookies, to go along with my almost exclusively black/gray/white wardrobe. Even putting a bit of yellow on them was quite extreme for me.

Making Buckwheat Butter Cookies

Buckwheat, renowned for its earthy flavor and nutritional benefits, takes center stage in this delightful cookie recipe.

Paired with the richness of butter and a touch of almond extract, these Buckwheat Butter Cookies are not only a treat for the taste buds but also a celebration of wholesome ingredients.


  • 1 1/4 cups (156g) all-purpose flour
  • 3/4 cup (85g) buckwheat flour
  • 2 sticks (226g) butter, softened
  • 2/3 cup (133g) sugar
  • 1/4 tsp salt
  • 1 tsp almond extract


  1. Whisk together the all-purpose flour and buckwheat flour in a medium bowl. Set aside.
  2. Using an electric mixer, beat softened butter with sugar and salt for about 1 minute, achieving a smooth and creamy texture (not fluffy).
  3. Mix in the almond extract.
  4. Add the whisked flours and mix just until incorporated. If necessary, knead the dough with your hands a few times until smooth.
  5. Form the dough into a flat disk, wrap it, and refrigerate for at least 2 hours.
  6. Preheat the oven to 350°F. Line a baking sheet with parchment or a silpat.
  7. Roll out the dough with a floured rolling pin and cut out shapes with a cookie cutter.
  8. Place the cookies at least 1 1/2 inches apart on the baking sheets.
  9. Bake until the cookies just begin to color at the edges, approximately 10-12 minutes, depending on size.
  10. Let the cookies cool completely.


  • Powdered sugar
  • Water


  1. Prepare a simple icing by combining powdered sugar with water. Add enough water to create a consistency slightly thinner than a paste.
  2. Color the icing if desired.
  3. Pipe the icing onto cooled cookies using a small round tip in a piping bag.

Frequently Asked Questions (FAQs):

1. Can I Substitute Buckwheat Flour With Another Type Of Flour?

While the distinctive flavor of buckwheat flour contributes to the uniqueness of these cookies, you can experiment with whole wheat or spelt flour for a different but still wholesome result.

2. How Do I Store These Buckwheat Butter Cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing the cookies, ensuring they are well-wrapped to maintain freshness.

3. Can I Make The Cookie Dough Ahead Of Time And Refrigerate Overnight?

Absolutely! Refrigerating the cookie dough overnight enhances the flavors and allows for easy handling. Just be sure to let it soften slightly at room temperature before rolling and cutting.

4. What Makes The Icing “Simple” In This Recipe?

This icing is simple in its ingredients and preparation. It involves combining powdered sugar with water to achieve a smooth consistency. Unlike royal icing, it remains pleasantly soft when set.

5. Can I Skip The Almond Extract Or Substitute It With Something Else?

While almond extract adds a delightful flavor, you can omit it or substitute it with vanilla extract for a slightly different but still delicious result.

6. Can I Use Salted Butter Instead Of Unsalted?

You can use salted butter, but it’s advisable to reduce the added salt in the recipe to maintain a balanced flavor.

7. Why Is It Important To Let The Cookies Cool Completely Before Icing?

Allowing the cookies to cool completely ensures a firmer texture and prevents the icing from melting upon contact. It also enhances the overall flavor and texture of the cookies.

8. Can I Make These Cookies Without The Icing?

Certainly! The icing is optional and serves as a simple decorative touch. The cookies are delicious on their own, showcasing the delightful combination of buckwheat and butter.

9. How Can I Add Color To The Icing?

To add color to the icing, you can incorporate a small amount of food coloring or natural coloring agents until you achieve the desired hue.

10. Can I Use Cookie Cutters With Intricate Shapes For These Cookies?

While simple shapes work best, you can certainly use intricate cookie cutters. Keep in mind that detailed shapes may be a bit more challenging to work with, but the deliciousness remains the same!

Note: Recipe adapted from Pure Dessert by Alice Medrich.

Savor the wholesome goodness of these Buckwheat Butter Cookies, a perfect balance of nutty buckwheat, rich butter, and a touch of almond.

Top them with the simple icing for a treat that is not only visually appealing but also a delight to your taste buds.


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