Ingredients
Scale
- 1 cup (225g) Unsalted Butter, softened to room temperature
- 3/4 cup (150g) Granulated Sugar
- 1 Large Egg Yolk
- 2 teaspoons Pure Vanilla Extract
- 2 cups (250g) All-Purpose Flour
- 2 tablespoons Cornstarch (the secret for extra crispiness)
- 1/4 teaspoon Salt
- Optional: Sanding sugar or sprinkles for decoration
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 3 to 5 minutes until the mixture looks pale, light, and very fluffy. This aeration process is crucial for the cookie’s light texture.
- Add the egg yolk and vanilla extract to the creamed butter. Beat again for another minute until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. The egg yolk provides richness and helps create that signature bakery-style golden hue.
- In a separate small bowl, whisk together the all-purpose flour, cornstarch, and salt. Turn your mixer to low speed and gradually add the flour mixture to the butter mixture. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough instead of crispy.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough and roll them into smooth balls. Place them 2 inches apart on the sheets. Use the bottom of a glass or a fork to gently flatten each ball. Bake for 10 to 12 minutes, or until the edges are just starting to turn a light golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack to crisp up completely.
- Cook Time: 27 minutes