Description
Achieve a professional, pillowy texture with these scientifically perfected sugar cookies. This recipe utilizes a specific creaming method and an extra egg yolk to ensure a rich mouthfeel and long-lasting softness.
Ingredients
- 318 grams all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 226 grams unsalted butter (cool room temperature, approx. 65°F)
- 250 grams granulated sugar (plus 50 grams for rolling)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C) and line heavy-gauge baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl to aerate.
- Beat butter and 1 1/4 cups of sugar on medium-high for 2 to 3 minutes until light and fluffy.
- Mix in the egg, egg yolk, and vanilla until fully emulsified and smooth.
- Add dry ingredients on low speed, mixing only until just combined to avoid over-developing gluten.
- Scoop 3-tablespoon portions of dough, roll in the remaining sugar, and place 2 inches apart on sheets.
- Bake for 10 to 12 minutes until edges are set but centers are still soft; cool on pan for 5 minutes.
Notes
For the most consistent results, use an oven thermometer to ensure your temperature is accurate, as even a slight variance can affect the spread and texture. If your cookies are spreading too much, verify that your butter was cool to the touch rather than greasy when starting the creaming process.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American