4tspxantham gumonly if your mix does not include xantham gum
1 tspbaking soda
2tspbaking powder
1cupwhite sugar
1cupbrown sugar
1/2cupshortening
2tsp vanilla
Instructions
In a medium mixing bowl, whisk together flour, xantham gum (if using), baking soda, and baking powder. Set aside.
Using a stand mixer or a hand-held electric mix, beat together the white and brown sugars and shortening until smooth.
Add eggs and beat until smooth.
Add vanilla.
Alternate adding buttermilk and flour mixture into the egg mixture until combined. The dough will look like a thick pancake batter.
Chill the dough for at least 30 minutes in the refrigerator.
Adjust the oven rack to the middle, and preheat the oven to 375F.
Prepare two cookie sheets by lining them with parchment paper.
Drop by 1 tablespoon cookie scoop onto the prepared cookie sheet. Add gluten-free sugar sprinkles on top of the cookies
Bake cookies in the middle of the oven for 12 minutes. Check if the cookies are done by looking at bottom, they should be light brown.
Put the rest of the cookie dough back into the fridge as your first tray bakes.
Allow cookies to cool on the parchment-lined cookie sheet for 5 minutes after removing from the oven.
While your cookies are cooling, scoop the next batch of cookies onto the empty tray.
Transfer the cooled cookies onto a wire rack to cool fully.
Store these cookies in a container in a single layer with a sheet a parchment in between the layers so they won't stick together.
Notes
Need to make this recipe lactose-free? Use lactose-free milk to make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to lactose-free milk and allowing it to sit at room temp for 10 minutes.