• Preheat the oven to 375°.
• Cream the butter and sugar together until light and fluffy.
  ½ cup butter, 1 cup granulated sugar
• Beat in egg and vanilla extract next.
  1 large egg, 1 teaspoon vanilla extract
• In a separate bowl, whisk flour, baking soda, and salt.
  2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
• Add the dry ingredients to the butter mixture alternating with buttermilk, beating well after each addition. The dough will be sticky, but it should be manageable.
  ½ cup buttermilk
• Roll the cookie dough into balls, about a tablespoon to a tablespoon and a half in size, and place the rounded tablespoonfuls onto a cookie sheet about 2 inches apart. (They will spread a little.)
• Bake for 10-12 minutes, until the edges are lightly browned.
• Remove to wire racks to cool.

Honey Butter Frosting

• To make the frosting, cream butter, then whip with honey. (I like to use the whisk attachment of the mixer.)
  ½ cup butter, ½ cup honey
• Add in half of the confectioners' sugar, then when fully incorporated, add the remaining sugar and salt. Beat until smooth and fluffy.
  2 cups powdered sugar, ⅛ teaspoon kosher salt
• Let the cookies cool, then spread the thick frosting all over the cookies. If desired, sprinkle with sprinkles or chopped nuts.
  sprinkles, chopped pecans
• Make sure the cookies are mostly cooled before frosting them, or the frosting will melt off of the cookies.
• Serve and enjoy! See notes below for how to best store the cookies.