Ingredients:

  • ½ cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 ¼ cups (320g) all-purpose gluten-free flour blend
  • ½ tsp (3g) baking soda
  • ¼ tsp (1.5g) fine sea salt
  • Extra granulated sugar for rolling

Instructions:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. Beat the softened butter and 1 cup of sugar together on medium-high speed for 2–3 minutes until pale and fluffy.
  3. Beat in the egg and vanilla extract until fully incorporated and smooth.
  4. Lower the mixer speed and gradually add the gluten-free flour, baking soda, and salt; mix just until the white streaks of flour disappear.
  5. Scoop rounded tablespoons of dough and roll them into 1-inch balls between your palms.
  6. Roll each ball in the extra granulated sugar until evenly coated.
  7. Drop the balls onto the prepared sheets 2 inches apart.
  8. Bake for 9–11 minutes, removing them the moment the edges are barely golden while the centers remain soft.