Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated white sugar
  • 1 large egg
  • 1 1/2 tsp (6ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (38g) granulated sugar

Instructions:

  1. Beat the softened butter and 3/4 cup sugar on medium-high for 3 minutes until the mixture is pale, fluffy, and resembles whipped cream.
  2. Mix in the egg and vanilla extract until the mixture is completely smooth.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
  4. Gradually add the dry ingredients to the butter mixture on low speed, mixing only until the white streaks of flour disappear.
  5. Preheat the oven to 350°F (175°C).
  6. Scoop rounded tablespoons of dough and roll them into 1-inch balls.
  7. Roll each ball in the remaining 3 tbsp of granulated sugar until evenly coated.
  8. Place the balls 2 inches apart on parchment-lined baking sheets.
  9. Bake for 8–10 minutes, removing them when the edges are set but the centers still look slightly wet.
  10. Allow cookies to firm up on the hot pan before transferring to a wire cooling rack.