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
Ingredients
- 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
Instructions
Make the Cookies:
- Preheat the oven to 375˚F. Line half sheet pans with parchment paper and set aside.
- In a medium mixing bowl, whisk to combine the flour, baking soda, baking powder and salt. Set aside.
- In a bowl fitted for an electric mixer, cream the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes.
- Add the egg, mixing until combined and then the vanilla. Scrap down the sides of the bowl as needed.
- 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.
- 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.
- 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.
