Gourmet Sugar Cookies

Ingredients

• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 2 large eggs (room temperature preferred)
• 1 Tablespoon vanilla extract
• 4 cups cake flour ((all-purpose will not yield the same result but see note to substitute))
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• Coarse sugar (for rolling (see note))

Steps

1. 1

   Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

2. 2

   In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine butter and sugar and beat until light and creamy (about 2-3 minutes).

3. 3

   Add eggs and vanilla extract and stir until well incorporated, be sure to scrape the sides and bottom of the bowl.

4. 4

   In a separate medium-large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.

5. 5

   Gradually (about a cup at a time) stir the dry ingredients into the wet ingredients until thoroughly combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are all well-incorporated. Dough will be a bit sticky.

6. 6

   Scoop dough into 3 Tablespoon (60g) sized scoops and roll between your palms to a smooth ball. Roll through coarse sugar until entirely coated, then transfer to prepared baking sheet, spacing cookies at least 2” (5cm) apart.

7. 7

   Transfer to center rack of 350F (175C) oven and bake for 11-13 minutes. Cookies should be quite pale and there should not be significant golden-browning on the edges. Allow cookies to cool completely on baking sheet. Note: I like to bake a test batch and allow the cookies to cool a bit, then flip them over to gauge if I got the timing just right. When you flip the cookie, the bottom should be pale still with only the lightest bit of coloring and they should not be deep golden brown, if it’s golden brown your cookies will be more dry and crumbly than they should be, so check the next batch sooner!