Description

These pillowy sugar cookies offer a melt-in-your-mouth texture and a nostalgic buttery flavor without the need for dough chilling or rolling pins. This quick method captures the essence of a vintage bakery treat in a fraction of the time, making it the perfect solution for busy schedules.

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter, cool room temperature
1 1/2 cups granulated sugar, divided
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

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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 bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined.
In a large bowl, use an electric mixer to beat the cool room temperature butter and 1 1/4 cups of the sugar for 2 to 3 minutes until light and fluffy.
Add the whole egg, egg yolk, and vanilla extract to the butter mixture and beat until thoroughly combined.
Slowly add the dry flour mixture to the wet ingredients on low speed, mixing just until the flour streaks disappear.
Place the remaining 1/4 cup of sugar in a shallow dish and use a 3-tablespoon scoop to form dough balls.
Roll each dough ball in the sugar until coated and place them on the baking sheets 2 inches apart, flattening them slightly with the bottom of a measuring cup.
Bake for 10 to 12 minutes until the edges are set and just barely golden.
Allow the cookies to rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure your cookies have the perfect soft texture, avoid over-baking them; they should look slightly underdone in the center when removed from the oven. Using a cool room temperature butter is essential, as butter that is too warm will cause the cookies to spread too much during baking. For the best flavor, use high-quality pure vanilla extract and fresh baking powder.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American