Ingredients
Dry Ingredients
- 2½ cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
Wet Ingredients
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly mixed.
- Cream butter and sugar: Using an electric mixer fitted with a paddle attachment, beat the softened unsalted butter with 1¼ cups of granulated sugar on medium-high speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Remember to scrape down the sides and bottom of the bowl to incorporate all ingredients fully.
- Add eggs and vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully combined, scraping the bowl as necessary to ensure a smooth batter.
- Incorporate flour mixture: Gradually add the dry flour mixture into the wet ingredients, beating slowly until fully combined and a soft dough forms.
- Shape the cookies: Pour the remaining ¼ cup of sugar into a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, portion the dough into balls. Roll each ball thoroughly in the sugar to coat evenly.
- Arrange and flatten: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading. Press each ball gently with the bottom of a measuring cup to flatten slightly.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies set and start to turn a light golden brown around the edges.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Once cooled, store the sugar cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Using cool room temperature butter helps achieve the ideal texture—too soft or melted butter can affect dough consistency.
- Rolling the dough balls in sugar before baking adds a subtle crunch and an attractive sparkle to the cookies.
- Do not overbake; cookies should be soft in the center when removed from the oven as they will firm up while cooling.
- For a larger batch, dough balls can be frozen before baking—just add a couple of extra minutes to the baking time.
- Allow cookies to cool completely before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
