Using an electric mixer and a mixing bowl add the butter and both sugars into the bowl.
Cream these together for about 1 minute.
Add in the egg, buttermilk, and vanilla.
Continue to mix until the ingredients are smooth.
Combine the dry ingredients.
Add ½ of the dry ingredients to the mixing bowl.
Add the remaining dry ingredients to the mixing bowl.
(Dough will be stickier than normal cookie dough.)
Cover the bowl with plastic wrap.
Place the bowl in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees.
Prep the cookie sheet with parchment paper.
Prep a small ice cream scoop, small round cookie cutter, and your hands with non-stick baking spray.
Using the ice cream scoop make 2 scoops for each cookie.
Roll 2 scoops together to form 1 cookie ball.
Use your hands to flatten the cookie ball into a flat cookie.
Make a hole in the center of each cookie by using a small round cookie cutter.
Bake at 375 degrees for 9-10 minutes.
Allow the baked cookies to cool on the cookie sheet for about 2 minutes.
Carefully move the cookies to a wire rack to cool completely.
Transfer the remaining cookie dough back to the refrigerator.