Ingredients
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 3/4 cup light brown sugar (5 ounces)
- 1 large egg
- 1 teaspoon pure vanilla extract (or almond extract)
Dry Ingredients
- 2 1/4 cups all-purpose flour (10 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Rolling (Optional)
- 1/2 cup white granulated sugar
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper or a nonstick baking mat to prevent sticking and allow for easy cleanup.
- Cream Butter and Brown Sugar: In a mixing bowl with a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), cream together the room temperature butter and light brown sugar until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add Egg and Vanilla Extract: Add the large egg and pure vanilla extract to the creamed mixture and beat until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture and stir gently just until combined. Avoid overmixing to keep the cookies tender.
- Form Dough Balls: Using a cookie scoop or spoon, scoop about 1 1/2 tablespoons of dough per cookie and roll each portion into a ball. Roll the balls in granulated sugar if desired to add a sweet crunchy coating.
- Arrange on Baking Sheet and Flatten: Place the dough balls onto the prepared baking sheet, spacing them adequately. Press down each ball gently with the tines of a fork to flatten slightly and create a pattern. If you didn’t roll the balls in sugar, sprinkle a little extra on top now.
- Chill the Dough: Refrigerate the cookie dough balls on the baking sheet for 30-60 minutes to help the cookies maintain their shape and improve texture during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the centers are set but not browned. The cookies should remain soft; avoid overbaking to maintain their tender texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store in an airtight container for several days.
Notes
- Rolling the cookie dough balls in granulated sugar is optional but adds a delightful crunch and sweetness to the cookies’ surface.
- Chilling the dough before baking helps prevent the cookies from spreading too much and results in a better texture.
- Do not overbake; the cookies should remain pale and soft in the center for ideal softness and chewiness.
- You can substitute almond extract for vanilla extract for a different but complementary flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 20mg
