I made these just the other day. They are very soft, almost like cake, and taste wonderful. I used a small (about 1 tbs. capacity) small ice cream/cookie scoop to put the cookies on the sheet, and dipped it in warm water about every 3 or 4 cookies to keep it from sticking.

Pennsylvania Dutch Soft Sugar Cookies
Source: The Beechmont Inn -- B&B Online
Makes 2-3 dozen

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk

Preheat oven to 375. Grease cookie sheets.

Sift together flour, baking soda, baking powder and salt. Set aside.

Cream together sugar and butter. Add eggs one at a time and beat. Add vanilla and beat. Stir flour mixture into sugar mixture alternating with the buttermilk, stirring until smooth.

Drop by tablespoons (or use a small ice cream scoop) onto greased cookie sheet (or for best results, use cookie sheet lined with parchment paper). Sprinkle tops with sugar. Bake for 7-10 minutes.

Remove from cookie sheet and cool on rack.

Store in airtight container.