Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, for depth)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Instructions
- Step 1: Cream the Butter and Sugar: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. 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 3 minutes until it becomes pale and fluffy. Add the egg, vanilla extract, and almond extract, then continue to beat until the ingredients are fully incorporated and the mixture looks smooth.
- Step 2: Combine Dry Ingredients and Mix: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the wet butter mixture. Turn your mixer to the lowest setting to avoid a flour cloud. Mix only until the white streaks of flour disappear. Overmixing at this stage can lead to a tough cookie, so keep it brief. The dough should be soft but manageable.
- Step 3: Scoop, Flatten, and Bake: Scoop rounded tablespoons of dough and roll them into smooth balls about 1 inch in diameter. Roll each ball in a small bowl of extra granulated sugar for added crunch. Place the balls on the prepared baking sheets, spaced 2 inches apart to allow for spreading. Use the bottom of a flat glass to gently press each ball down until it is about 1/4 inch thick. Bake for 9 to 11 minutes, or until the edges are distinctively golden brown. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to crisp up completely.
- Cook Time: 25 minutes