- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 2-1/2 cups (12 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar, for rolling
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Preheat oven to 350 degrees and line a baking sheet with parchment paper.
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In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In the bowl of a standing mixer, beat the butter and granulated sugar together until light and fluffy, about 2 minutes at medium speed. Or use a hand-held electric mixer on high.
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Add in the egg and beat until well combined.
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Add in the vanilla extract and mix well.
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With the mixer running on the lowest speed, carefully add the flour mixture and stir just until it is incorporated, scraping down the sides of the bowl as needed.
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Place the extra granulated sugar into a shallow bowl.
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Using a tablespoon scoop, form dough into 1 to 1-1/2 inch balls and then roll in the granulated sugar.
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Place on baking sheet, about 2" apart. Bake for 9 -11 minutes, or until cookies have started to crinkle and dough looks set.
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Cool cookies on the baking sheet for 5 minutes then remove to a wire rack to cool completely.
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Store cooled cookies in an airtight container at room temperature for up to 3 days.
You can make a simple glaze mixing confectioners' sugar with a bit of water, until it reaches a spreadable consistency. Add food coloring as desired and top with your favorite sprinkles.
Makes approximately 4 dozen cookies.