👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
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2
In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar with an electric mixer on medium speed for 3-5 minutes, until light and fluffy.
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3
Add the egg yolk and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
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4
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
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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.
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6
Scoop rounded tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheets.
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7
Bake for 10-12 minutes, or until the edges are just barely golden and the centers look set but still pale. Do not overbake for optimal softness.
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8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired, once cooled.
💡 Notes
For extra softness, store in an airtight container with a slice of bread. Dough can be refrigerated for 3 days or frozen for 3 months. Baked cookies freeze well for 1-2 months.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
1g
Total Fat
9g
Saturated Fat
5g
Carbs
16g
Fiber
0g
Sugar
8g
Sodium
40mg
Cholesterol
25mg
