Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated 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 baking powder
- ½ teaspoon salt
- Stuffing of choice: Caramel squares, chocolate truffles, or pumpkin spice ganache
- Optional: Seasonal sprinkles or sanding sugar
Instructions
- Cream the Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and granulated sugar together. Use medium-high speed and continue mixing for about 2 to 3 minutes until the mixture looks pale and fluffy. This process incorporates air, which ensures your cookies have the perfect chewy texture rather than being too dense.
- Incorporate Wet Ingredients: Add the egg and the vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl with a spatula to ensure no streaks of butter remain. The room-temperature egg is crucial here to prevent the butter from curdling and to maintain a smooth emulsion.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients while the mixer is on low. Mix just until the flour disappears. Over-mixing at this stage can lead to tough cookies, so stop as soon as a soft dough forms.
- Stuff and Shape the Dough: Scoop about 1.5 tablespoons of dough and flatten it into a small disk in your palm. Place your chosen seasonal stuffing—like a caramel square or a piece of chocolate—in the center. Fold the dough over the filling and roll it into a smooth ball. Ensure there are no cracks where the filling could leak out during baking.
- Roll and Bake: Roll each dough ball in a shallow bowl of granulated sugar or seasonal colored sanding sugar. Place the balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should be a light golden brown, while the centers still look slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes