Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg (50g)
  • 2 tsp (10ml) vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • ¼ cup (50g) granulated sugar (for rolling)

Instructions:

  1. Beat the softened butter and 1 ½ cups of granulated sugar on high speed for 3–5 minutes until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the butter mixture on low speed, mixing only until the white streaks of flour disappear.
  5. Scoop the dough into small balls, place them on a tray, and chill in the refrigerator for 30 minutes.
  6. Preheat your oven to 350°F (175°C).
  7. Roll each chilled dough ball in the remaining granulated sugar until evenly coated.
  8. Place the cookies on a lined sheet 2 inches apart and bake for 10–12 minutes until the edges turn light amber and the centers are set.
  9. Move the cookies to a wire cooling rack immediately after baking to maintain crispness.