🍪 Can’t Stop Baking These Cookies – Third Night in a Row!
These soft, buttery, sugar-coated cookies are ridged on top, lightly crisp around the edges, and tender in the center. They’re dangerously easy to make!
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For coating
- ½ cup granulated sugar
Instructions
- Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat the softened butter, granulated sugar and brown sugar until light and creamy, about 2–3 minutes.
- Beat in the egg and vanilla.
- In another bowl, whisk together flour, baking soda, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms.
- Scoop out roughly 1½ tablespoons of dough and roll each portion into a ball.
- Roll each ball generously in granulated sugar.
- Place on the prepared baking sheet, leaving about 2 inches between cookies.
- Press each cookie with a fork in a crisscross or ridged pattern. For the look in your photo, press gently in parallel lines instead.
- Bake for 9–12 minutes, until the edges are lightly golden but the centers still look soft.
- Let them cool on the baking sheet for 5 minutes, then transfer to a rack.
✨ Secret to that soft texture
Don’t overbake them. They should look slightly underdone in the center when they come out. They’ll continue setting as they cool.
Store in an airtight container for about 4–5 days—although, judging by the title, they probably won’t last that long! 😄
