Description

These pillowy soft sugar cookies feature a tender, melt-in-your-mouth interior and a signature sparkling sugar crust. Infused with rich vanilla and a hint of sea salt, they are the ultimate classic treat that stays fresh for days.

Ingredients

318 grams all-purpose flour
226 grams unsalted butter, cool room temperature
250 grams granulated sugar
50 grams granulated sugar (for rolling)
1 tablespoon high-quality vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 large egg
1 large egg yolk

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Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
Using an electric mixer with a paddle attachment, beat the cool room temperature butter and 250 grams of sugar on medium-high speed for 2 to 3 minutes until pale and fluffy.
Add the large egg, the extra egg yolk, and the vanilla extract to the creamed butter mixture and beat until fully incorporated.
Turn the mixer to low and slowly add the dry flour mixture, mixing just until the white streaks disappear to keep the dough tender.
Using a 3-tablespoon scoop, form the dough into uniform balls and roll each ball in the remaining 50 grams of sugar.
Place the dough balls 2 inches apart on the prepared sheets and lightly flatten each one with the bottom of a measuring cup.
Bake for 10 to 12 minutes until the edges are just set and the tops appear matte, then cool on the pan for 5 minutes before moving to a wire rack.

Notes

For the most consistent results, always weigh your flour with a digital scale to ensure the cookies remain soft rather than dry. It is essential that the butter is at a cool room temperature—it should give slightly when pressed but still feel firm—to prevent the dough from over-spreading in the oven.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American