A no-chill cookie.
- 16 tablespoons (226 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1 tablespoon vanilla extract
- 1 ¼ teaspoons fine salt
- ¼ teaspoon baking powder
- 2 1/2 cups (325 g) all-purpose flour
- Granulated sugar, for sprinkling
- Preheat the oven to 350°F with a rack in the center and line a sheet pan with parchment paper.
- Add the softened butter, sugar, vanilla, salt, and baking powder to your mixer bowl and beat on medium speed until creamy, about 2 minutes.
- Scrape the bowl and mix again until evenly combined.
- Add the flour all at once and mix on low, stopping once to scrape the bowl, until a crumbly dough begins to form, about one minute.
- Use your hands to press and knead the dough in the bowl until it is smooth.
- Divide the dough in half and roll out between two sheets of parchment (or on the counter dusted lightly with powdered sugar) until ¼” thick.
- Cut out cookies and transfer to the lined pan. Re-roll the scraps and continue cutting out cookies.
- Place similar-sized cookies together on the sheet pan so that they bake evenly (small cookies will brown more quickly than larger cookies.)
- Bake one tray at a time until light golden brown (or as toasty as you like), about 16-20 minutes. Cool on the pan before removing.
NOTE: Yes, the salt amount is correct. It is what makes these simple cookies so flavorful.