Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional: extra 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 so the cookies do not stick. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric hand mixer or a stand mixer. Beat the mixture for about 2 to 3 minutes until it looks light, pale, and fluffy. Add the egg and vanilla extract, then beat again until the ingredients are fully combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Directly into the same bowl, add the flour, baking powder, and salt. Turn the mixer to low speed and mix until the flour just disappears into the dough. Do not overmix, or the cookies will become tough. Use a cookie scoop or a tablespoon to portion out rounded balls of dough about 1.5 inches in diameter. If you like extra sparkle, roll each ball in a small bowl of granulated sugar. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the center rack of the oven for 9 to 11 minutes. The cookies should look set on the edges but still appear slightly soft in the center.
- Remove the baking sheets from the oven and let the cookies sit on the hot pan for at least 5 minutes. This allows the centers to firm up without over-browning the bottoms. Once they are stable, transfer them to a wire cooling rack to cool completely. Arrange the cookies on a decorative platter or serve them warm with a tall glass of cold milk. If you want to get fancy, you can drizzle a bit of melted chocolate or a simple powdered sugar icing over the top once they reach room temperature.
- Cook Time: 20 minutes