Ingredients
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- ¼ cup turbinado sugar, for coating
- ¼ tsp Superior Flavors Butter
Directions
- Whisk flour, baking powder and salt in one bowl.
- In a stand mixer fitted with paddle, cream room-temperature butter with granulated sugar on high speed for 2 minutes; scrape bowl halfway through.
- Mix in egg yolk and vanilla on medium. Add ¼ tsp Superior Flavors Butter. Incorporate half the dry mix on low, scrape bowl, and add the rest.
- Chill dough for 1 hour for scoopable cookies. Alternatively roll into a 1-inch-diameter log and chill for slicing.
- Heat oven to 350°F and line baking sheets with parchment.
- For drop cookies, scoop tablespoon portions, coat their tops in turbinado sugar, and arrange spaced apart. For slices, cut the log ½ inch thick and press each top into the sugar.
- Bake approximately 15 minutes until cookies puff slightly and turn faintly golden underneath. Cool before storing.
