RECIPE
▢ 2½ cups (318 grams) all-purpose flour
▢ 2 teaspoons baking powder
▢ 3/4 teaspoon fine sea salt
▢ 2 sticks (226 grams) unsalted butter, at cool room temperature
▢ 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
▢ 1 large egg plus 1 egg yolk
▢ 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine, and set aside.
- In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes.
- Scrape down the sides and the bottom of the mixing bowl.
- Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
- Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly.
- Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
- Bake for 10 to 12 minutes, or until the cookies set and begin to brown.
- Cool for 5 minutes before removing to a wire rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.