Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Extra granulated sugar for rolling
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures the bottoms brown evenly without burning.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks pale, light, and fluffy. This step incorporates air, which is vital for the cookie’s texture.
- Add the egg and the vanilla extract to the butter mixture. Beat again on medium speed until the ingredients are fully combined. Be sure to scrape down the sides of the bowl with a spatula to ensure every bit of butter is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear. Do not overmix, or the cookies will become tough.
- Scoop about 1.5 tablespoons of dough at a time and roll them into smooth balls between your palms. Roll each ball in a small bowl of granulated sugar until fully coated. Place the balls on the prepared baking sheets, spaced about 2 inches apart to allow for spreading.
- Bake the cookies for 8 to 10 minutes. The edges should be just set and very lightly golden, but the centers should still look slightly underbaked and soft. Remove from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. They will firm up as they cool.
- Cook Time: 20 minutes