Leave these cookies plain, frost them after cooling, or dress them up with colored sparkling sugars sprinkled over top before baking.
- 1 cup (225 g, or 2 sticks) unsalted butter at room temperature
- 1 cup (200 g) granulated white sugar
- 1/4 cup (55 g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/4 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (100 g) granulated white sugar
1 Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with a silicon baking mat or parchment paper.
2 Beat the butter and sugar: Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl.
3 Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula.
4 Add the flour, baking powder and salt. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated.
5 Chill the dough: Chill in the fridge for at least one hour or overnight.
6 Shape the cookies: Pinch off a lump of dough. Roll it between the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a pingpong ball. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, spacing the cookies about 2 inches apart.
7 Press the cookies into disks: Use the flat bottom of a glass to press down and form thick disks about 2 inches wide. Sprinkle some extra sugar on each disk
8 Bake the cookies: Bake at 375°F (190°C) 11 to 13 minutes, or until the edges of the cookies are starting to turn golden brown. Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely.
Store in an airtight container for up to 3 days at room temperature.