Description
Tender vanilla drop cookies with pale centers and lightly golden edges. The estimated method includes a brief dough chill.
Ingredients
2½ cups (300 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon fine salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
2 teaspoons vanilla extract or checked alcohol-free vanilla flavoring
Instructions
Heat oven to 350°F (175°C). Line two baking sheets with parchment. Whisk flour, baking powder, and salt.
Cream softened butter and sugar until smooth and slightly lighter, about 2–3 minutes. Mix in the egg and vanilla.
Fold in the dry mixture just until no flour streaks remain. Cover and chill 30 minutes.
Scoop about 1½ tablespoons per cookie, spacing mounds 2 inches apart on cool lined sheets.
Bake one tray at a time on the middle rack for an estimated 10–12 minutes, until edges are set and faintly golden and centers no longer look wet. Two trays take about 24 minutes of oven time.
Rest on the baking sheet 5 minutes, then transfer to a rack. Cool completely before storing.
Notes
Times are estimates, not kitchen-tested. Chill dough for 30 minutes. Vanilla flavoring may vary by brand; check labels if avoiding alcohol.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking