Description
Buttery, crisp-edged cookies with soft centers and crackled tops using cold butter and a dual-sugar technique. An easy, reliable method for consistently golden, tender cookies.
Ingredients
2½ cups all-purpose flour
2 tsp baking powder (double-acting)
¾ tsp fine sea salt
2 sticks (226g) unsalted butter
1¼ cups granulated sugar, for dough
¼ cup granulated sugar, for coating
1 large egg
1 egg yolk
1 tsp pure vanilla extract
Instructions
Whisk flour, baking powder, and salt in a medium bowl. Set aside for 3 minutes.
Beat butter and 1¼ cups granulated sugar on medium-high for 2-3 minutes until light and fluffy. Scrape bowl twice during mixing.
Add egg, yolk, and vanilla to the butter mixture, mixing on low until incorporated, then increase speed for 1 minute.
Gradually add dry ingredients in 3 batches on low speed. Mix for 5-6 minutes without overmixing.
Preheat oven to 350°F.
Drop dough into 16 small mounds (1.5 tbsp each) evenly spaced on parchment-lined baking sheets.
Sprinkle remaining ¼ cup granulated sugar over each dough mound.
Bake 10 minutes (total per article context) until cookies are golden and cracked but still soft in the center. Cool completely before serving.
Notes
Cold butter is essential for preventing greasy texture
Storage: Keep in an airtight container for 2 weeks at room temperature
Variation: Use pastry flour for extra tenderness
Substitution: Replace egg/yolk with 3 tbsp ground flax + 3 tbsp water for vegan version
Key to success: 3-minute dry-ingredient rest and no overmixing after flour is added
- Prep Time: 15
- Cook Time: 10
- Category: RECIPES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12.5g
- Sodium: 63mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 21.5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg