3 cups (383g) | all-purpose flour |
1½ teaspoons | baking powder |
½ teaspoon | baking soda |
1 teaspoon | salt |
2 sticks | Plugrà® Premium Butter, unsalted |
1¼ cups | granulated sugar, plus more for rolling |
1 | large egg, room temperature |
1 | large egg yolk, room temperature |
2 teaspoons | vanilla extract |
1 |
Heat oven to 350ºF. Line baking sheets with parchment paper; set aside.
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2 |
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
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3 |
In a mixing bowl combine the melted butter, sugar, egg, egg yolk and vanilla. Beat this mixture until well combined and lightened slightly. Stir in the flour mixture until just incorporated.
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4 |
Use a 2-tablespoon cookie scoop to make balls of dough and roll them in a bowl of extra sugar. Place on prepared baking sheets about 2-inches apart. Use the bottom of a glass or measuring cup to flatten the cookies slightly. Dip the bottom of the glass into the sugar after each press.
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5 |
Bake cookies until they are set and just starting to brown around the edges, 9 to 10 minutes. Cool 2 to 4 minutes on the cookie sheet then remove to a wire rack to cool completely.
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6 |
Cooled cookies can be stored in an airtight container for up to 4 days.
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