1/2cupwhite granulated sugar for rolling(optional)
Instructions
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. You can also use a handheld electric mixer. 1 cup unsalted butter, 3/4 cup light brown sugar
Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined. 1 large egg, 1 teaspoon pure vanilla extract
In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
Scoop out dough using a cookie scoop, approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.) 1/2 cup white granulated sugar for rolling
Place onto the prepared cookie sheet. Press down with the tines of a fork. Sprinkle with a little extra sugar if you didn't roll them in sugar.
Refrigerate dough balls for 30-60 minutes.
Bake for 10-12 minutes or until the centers are set. We do not let the cookies get golden brown so that they stay soft.
Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a wire rack to finish cooling.
Video
Notes
Store in an airtight container at room temperatureThe calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**