Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated white sugar (plus extra for rolling)
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures an even bake without burning the bottoms of your cookies.
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 2-3 minutes until the mixture looks pale and fluffy. Add the egg and vanilla extract, then beat again until fully combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add these dry ingredients to the wet mixture. Mix on low speed just until the flour streaks disappear. Do not overmix, or the cookies will become tough.
- Scoop about 1.5 tablespoons of dough and roll it into a smooth ball between your palms. Roll the ball in a small bowl of extra granulated sugar until evenly coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for 8 to 10 minutes. The edges should be just barely set and the centers should still look slightly soft and underbaked. Remove them from the oven and let them sit on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. They will firm up as they cool while remaining incredibly soft inside.
- Cook Time: 25 minutes