Let’s talk cookies, shall we?
Sugar cookies, to be specific.
Sugar cookies sans-royal icing to be even more specific.
Sugar cookies that are chewy, yet pack a nice little crunch thanks to the sanding sugar they’ve been rolled in just prior to baking.
Yeah… that’s what we have going on here.
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounces (2 sticks) unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 1 cup sanding sugar (your choice of color)
- Preheat oven to 350 degrees.
- Sift the flour, baking powder, and salt together.
- Cream the butter and sugar in an electric mixer fitted with the paddle attachment until light and fluffy, approx 4 to 5 minutes. Add the egg and vanilla extract, blend until completely incorporated.
- Add the sifted dry ingredients and slowly mix until the dough has come together and formed a uniform mass.
- Scoop or roll tablespoon sized balls, roll them into the sanding and place on a cookie sheet spacing them about 2 inches apart over a baking sheet lined with parchment paper or a silicone mat. Flatten the cookies with a flat bottomed glass.
- Bake cookies for 12 to 15 minutes or until lightly golden brown around the edges. Allow cookies to cool in baking sheet for 2 minutes. Transfer to a wire rack until completely cooled.
- Store in an airtight container for up to 5 days.