👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cream of tartar (if using). Set aside.
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3
In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
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6
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently roll the dough into balls for a more uniform shape.
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7
Bake for 8-10 minutes, or until the edges are lightly golden and the centers still look soft and slightly underbaked.
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8
Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. For an optional finish, dust with powdered sugar while still slightly warm.
💡 Notes
For best results, ensure your butter and eggs are at room temperature. Do not overmix the dough or overbake the cookies, as this will lead to a drier, tougher texture. These cookies are delicious plain or dusted with powdered sugar. Store in an airtight container at room temperature for up to 4 days.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
2g
Total Fat
7g
Saturated Fat
4g
Carbs
20g
Fiber
0g
Sugar
12g
Sodium
80mg
Cholesterol
25mg
