*This recipe is not made for rolled, cut-out cookies


  • 3 C flour – measured then sifted
  • 1-1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 3 sticks (1-1/2 C) unsalted butter – softened (make sure to use unsalted butter)
  • 1-1/2 C sugar + extra for rolling
  • 2 large eggs
  • 1 Tbsp pure vanilla extract


  1. Preheat the oven to 375 degrees
  2. Line several baking sheets with parchment paper
  3. Mix the flour, baking powder, and salt in a medium bowl – set aside
  4. Place the softened butter and sugar in the bowl of your electric mixer
  5. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. – don’t skimp on the time here
  6. Turn the mixer on low and add the eggs and vanilla extract
  7. Scrape the bowl
  8. With the mixer running on low, slowly add the flour mixture
  9. Scrape the bowl and beat again for 30 seconds
  10. Pour some extra sugar into a bowl to coat the cookies
  11. Scoop the dough out and roll into 1 inch balls – the dough should be soft and delicate – don’t over-handle
  12. Shake each ball in the sugar bowl to coat
  13. Place on the cookie sheets 2 inches apart
  14. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3″ – 1/2″ thick
  15. Bake (1 cookie sheet at a time) for 9-11 minutes, just until the edges are slightly golden and the centers are just barely set – keep checking, as you do not want them to over bake
  16. Cool completely on the cookie sheets