Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

While the cookies cool, prepare the glaze by melting the butter in a saucepan over medium heat.

Stir in the granulated sugar, water, and vanilla extract. Bring to a boil, stirring constantly, and let it simmer for about 5 minutes.

Drizzle the warm glaze over the cooled cookies and let it set before serving.