Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup powdered sugar (60g)
  • 2 tsp vanilla bean paste (10ml)
  • 1 large egg (50g)
  • 2 1/2 cups all-purpose flour (310g)
  • 2 tsp cornstarch (6g)
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Beat the softened butter with granulated sugar and powdered sugar using an electric mixer until the mixture is pale and fluffy.
  2. Incorporate the egg and vanilla bean paste, mixing until the batter is smooth and vanilla seeds are evenly distributed.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until flour streaks disappear.
  5. Scoop small balls of dough (approx. 1 tbsp size) and place them 2 inches apart on parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 8-10 minutes until the edges turn light mahogany gold and the centers remain pale.
  7. Allow cookies to cool on the baking sheet for 5 minutes to set the centers, then transfer to a wire rack to cool completely.