Description
These classic buttery cookies are delightfully tender and sweet, featuring a crisp edge coated with sparkling sanding sugar. Perfect for any occasion, they combine the richness of unsalted butter with a hint of vanilla, baked to golden perfection for a simple yet indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- ½ teaspoon salt
- â…“ cup sanding sugar or coarse sugar (66g)
Wet Ingredients
- 1 cup unsalted butter, softened (227g)
- ½ cup granulated sugar (100g)
- 2 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- Beat Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and salt together until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture, mixing until fully combined. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
- Mix in Flour: Gradually add the all-purpose flour while mixing on low speed just until incorporated. The dough will be soft. Turn it out onto a floured surface and knead a few times until it forms a solid ball. Shape the dough into a 12-inch long log.
- Chill the Dough: Wrap the dough log tightly in parchment paper or plastic wrap and seal by twisting the ends. Refrigerate for at least 1 hour or up to 72 hours. To prevent the dough from flattening, consider placing it inside an empty cardboard paper towel roll.
- Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Coat in Sanding Sugar: Sprinkle sanding sugar on a clean surface or rimmed baking sheet. Unwrap the chilled dough and roll it over the sugar while pressing lightly so the sugar adheres thoroughly to the entire surface.
- Slice Cookies: Using a sharp knife, cut the sugar-coated dough into slices approximately ¾-inch thick. Place the slices on the prepared baking sheets about 1 inch apart to allow for slight spreading.
- Bake and Cool: Bake the cookies for 10 to 12 minutes or until the edges just begin to turn golden brown. Remove from the oven and allow the cookies to cool completely on the baking sheets before serving.
Notes
- Chilling dough longer enhances flavor and helps maintain the cookie shape during baking.
- Use sanding sugar for a decorative sugary crust that adds texture and sparkle.
- Ensure butter is softened but not melted for best creaming results.
- If you don’t have a stand mixer, a hand mixer or vigorous hand mixing will also work.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
