These are not your classic sugar cookie, these are soft buttermilk sugar cookies. Not dry or crumbly and you don't roll them out or cut them into shapes. You don't even have to chill the dough before baking! You just mix, and drop onto a cookie sheet! I never used to make sugar cookies, because they weren't my favorite. Original sugar cookies are too much work, and overly sweet. This is just my opinion, I know there are LOTS of people out there who disagree. That's fine! Not gonna change my mind or hurt my feelings. These are chewy and still pretty sweet, but not too much for me. Let's jump right in.
Preheat your oven to 375° then sift together the flour, baking soda and baking powder in a small mixing bowl. In a separate bowl, cream together the butter and sugar until smooth. If you are using a mixer, set to medium speed. Now beat in the egg and vanilla extract. Turn the mixing speed down to low and gradually add in the dry ingredients. Once the dry ingredients are fully mixed in, slowly add in just enough buttermilk to moisten the dough.
Roll dough into one inch balls, dip the top of the dough ball into the buttermilk, then dip in granulated sugar. Place on a cookie sheet about two inches apart (Tip: I use these Baking Mats to keep my baking sheets looking new). Bake 8-10 minutes, or until the edges of each cookie start to become golden brown. Leave on cookie sheet for one minute before transferring to a cooling rack. Let these cool completely before storing in an airtight container.
These sugar cookies are thin and chewy. They don't really need any frosting, but if you want to frost them, I wont stop you! Again, in my opinion these are a little better than a classic sugar cookie, and so much easier to bake. Hope you all enjoy this recipe as much as I do and thanks for baking with me!