Ingredients:

  • 1 cup unsalted butter (225g): Softened to 65°F
  • 3/4 cup granulated sugar (150g): For sweetness and crisp edges.
  • 1 large egg (50g): Room temperature to prevent the butter from curdling.
  • 2 tsp pure vanilla extract (10ml): Essential for that bakery scent.
  • 1/2 tsp fine sea salt (3g): To balance the indulgence.
  • 2 1/4 cups all purpose flour (280g): The foundation of our cookie.
  • 1/4 cup coarse sanding sugar: For coating the edges (optional).

Instructions:

  1. Beat the butter. Place the 225g of softened butter and 150g of sugar in a bowl. Note: Beat for 3 full minutes until the mixture looks pale and fluffy.
  2. Add the egg. Mix in the 50g egg and 10ml of vanilla extract. Beat until the mixture is silky and emulsified, which usually takes about 1 minute on medium speed.
  3. Mix in the flour. Turn the mixer to low and add the 280g of flour and 3g of salt. Mix only until no white streaks remain to keep the cookies tender.
  4. Shape the dough. Turn the dough onto a piece of plastic wrap and shape it into a log about 2 inches thick. Note: Tighten the wrap like a candy wrapper to compress the dough.
  5. Chill thoroughly. Refrigerate the log for at least 2 hours. Wait until the dough feels firm to the touch before you even think about slicing.
  6. Coat the edges. Roll the firm log in sanding sugar if you want that sparkly, professional rim.
  7. Slice the rounds. Use a sharp knife to cut 1/2 inch thick rounds. Rotate the log every few slices to prevent a flat side from forming.
  8. Bake the cookies. Arrange on a tray and bake at 350°F (175°C) for 12 minutes. Cook until the edges are just barely bronzed, even if the centers look slightly soft.
  9. Cool on the pan. Let them rest for 5 minutes before moving to a wire rack. Note: This carryover cooking sets the structure.