I’m usually not a fan of traditional sugar cookies, but I got requests from them so much that I finally developed a recipe even my chocolate-loving self appreciates. Super adaptable to most sanding sugars and sprinkles, roll them in whatever you wish or have on hand! They have a nice chew and just the slightest tang from buttermilk. I often make these for the holidays since they are perfect for Christmas-colored sprinkles but also, the dough freezes very well. I make a tray of scooped dough, freeze it and let it come to room temperature before rolling in sugar/sprinkles and baking.

Makes 40 – 48 cookies


  • 3 cups (390 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • ¼ teaspoon salt
  • 16 tablespoons (454 grams) unsalted butter, softened
  • 1 1/2 cups (175 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla extract
  • 1/ 4 cup (56 grams) buttermilk
  • Sprinkles or colored sugar, for decorating


Make the Cookies:

  1. Preheat the oven to 375˚F. Line half sheet pans with parchment paper and set aside.
  1. In a medium mixing bowl, whisk to combine the flour, baking soda, baking powder and salt. Set aside.
  1. In a bowl fitted for an electric mixer, cream the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes.
  1. Add the egg, mixing until combined and then the vanilla. Scrap down the sides of the bowl as needed.
  1. Add the flour mixture all at once, mixing on low until almost absorbed. Add the buttermilk, turn the mixer to medium-high and beat a few seconds until all combined.
  1. Using a medium-sized cookie scoop, divide the dough, rolling each scoop into a ball before rolling it into sugar or sprinkles and placing it on the baking sheet.
  1. Bake for 10 minutes or until set and lightly browned on the edges. Remove to a wire rack to cool completely. Cookies can be placed in an airtight container at room temperature for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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