Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (8g) pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ½ tsp (2g) baking soda
  • ¼ tsp (1g) salt
  • 2 tbsp (16g) cornstarch
  • ¼ cup (50g) granulated sugar

Instructions:

  1. Beat the softened butter and 1 cup of sugar together on medium high speed. Continue for 2-3 minutes until the mixture looks pale and fluffy. Note: This is where you build the structure.
  2. Mix in the egg and vanilla extract. Beat until the batter is completely smooth and combined.
  3. Whisk the flour, baking soda, salt, and cornstarch in a separate bowl.
  4. Slowly add the dry mixture to the wet ingredients on low speed. Stop the moment the last streak of flour disappears. Note: Overmixing makes the cookies tough.
  5. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours.
  6. Preheat your oven to 350°F (175°C).
  7. Scoop rounded tablespoons of dough and roll them into 1.5 inch balls.
  8. Roll each ball in the extra ¼ cup of sugar until evenly coated.
  9. Place the balls 3 inches apart on a baking sheet lined with parchment paper or silicone mats.
  10. Bake for 10-12 minutes. Remove them when the edges are barely set and the centers still look slightly underbaked.