Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and both sugars together on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for proper texture; do not skip it to save time.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. If using chocolate chips, fold them in gently at this stage with a spatula.
- Divide the dough into two equal portions. Shape each portion into a log about 12-14 inches long and 1.5 inches thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or freeze for 15 if rushed). The dough must be firm enough to slice cleanly without squishing.
- Remove one log from the fridge. Using a sharp chef's knife, slice into rounds approximately ¼-inch thick. If the dough is too soft, let it sit in the fridge for another 5 minutes.
- Place slices 2 inches apart on the prepared baking sheets. For a classic finish, lightly roll the tops of each cookie in coarse sanding sugar before baking.
- Bake for 9-11 minutes, or until the edges are just barely set and the centers look slightly soft. They will firm up as they cool. Do not overbake, or they will become hard.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These are my go-to for last-minute guests or school bake sales where presentation matters but time doesn't. A quick dip in coarse sugar right after slicing gives them that bakery-style sparkle without extra effort.