Ingredients
Scale
- 1 cup (226g) Salted Butter, softened to room temperature
- 1/2 cup (100g) Granulated White Sugar
- 2 cups (250g) All-Purpose Flour
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. Ensure your butter is soft enough that a finger leaves an indentation, but not so soft that it is melting or greasy.
- In a large mixing bowl, combine the softened salted butter and the granulated sugar. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks pale, fluffy, and light. This aeration is key to a tender cookie since we aren’t using baking powder.
- Turn the mixer to low speed and gradually add the all-purpose flour. Mix just until the white streaks of flour disappear and a soft dough forms. Do not overmix at this stage, or the cookies will become tough. The dough should be soft but not sticky to the touch.
- Scoop about one tablespoon of dough at a time and roll it into a smooth ball. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass dipped in sugar to gently flatten each ball to about 1/4 inch thickness. Bake for 12 to 15 minutes, or until the bottoms are barely golden. The tops should still look pale.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire cooling rack to cool completely. This patience prevents the cookies from breaking while they are still warm and fragile.
- Cook Time: 22 minutes