Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 cup granulated sugar (200g)
  • 1 large egg, room temperature (50g)
  • 2 tsp pure vanilla extract (10ml)
  • 2.75 cups all-purpose flour (345g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp salt (3g)
  • 0.25 cup granulated sugar for rolling (50g)

Instructions:

  1. Cream together the softened butter and 1 cup of sugar on medium-high speed for 2–3 minutes until pale and fluffy.
  2. Add the room-temperature egg and vanilla extract, beating until fully emulsified and smooth.
  3. In a separate bowl, whisk the flour, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture, mixing only until no streaks of white remain.
  4. Preheat oven to 350°F (175°C). Portion dough into 1-inch balls using a cookie scoop.
  5. Roll each ball in the remaining granulated sugar until evenly coated and place on a lined baking sheet 2 inches apart.
  6. Bake for 8–10 minutes. Remove when the edges are barely set but the centers still look slightly underbaked.
  7. Allow cookies to cool on the baking sheet for 5–10 minutes to finish setting, then transfer to a wire rack to cool completely.