Description
Classic, rich, and melt-in-your-mouth butter cookies with a crisp edge and tender center. These cookies are easy to make and perfect for any occasion—from holiday tins to everyday treats. A touch of turbinado sugar adds the perfect sweet crunch on top.
Ingredients
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2 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon kosher salt
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16 tablespoons (2 sticks) unsalted butter, at room temperature
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¾ cup granulated sugar
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1 large egg yolk
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1 teaspoon pure vanilla extract
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¼ cup turbinado sugar (for rolling or sprinkling)
Instructions
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
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Add the egg yolk and vanilla extract, and beat until combined.
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Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.
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Divide the dough in half and shape into logs or disks. Wrap in plastic wrap and chill for at least 1 hour.
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Slice the dough into rounds or roll into balls and flatten slightly. Sprinkle or roll edges in turbinado sugar.
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Place on prepared baking sheet and bake for 12–15 minutes, or until edges are lightly golden.
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Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra flavor boost, add a pinch of cinnamon or cardamom to the dough.
Dough can be frozen for up to 2 months.
Perfect base for decorating with icing, chocolate drizzle, or jam centers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American