Ingredients
Scale
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups (280g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream wet ingredients: Beat butter and 1¼ cups sugar until light and fluffy (~2–3 min). Add egg and vanilla; mix well.
- Add dry ingredients: Whisk flour, baking soda, cream of tartar, and salt. Gradually mix into wet ingredients until just combined.
- Shape: Scoop 1-tbsp portions of dough. Roll into balls, then roll each in granulated sugar to coat.
- Bake 10–12 minutes, until edges are set but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Cream of tartar gives these cookies their signature slight tang and soft texture—don’t skip it!
– For extra softness, slightly underbake (they’ll firm up as they cool).
– Store in an airtight container up to 5 days—they stay wonderfully tender!
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 10 min | Cook Time: 12 min | Total Time: 22 min
Servings: 24 | Calories: 90 | Net Carbs: 14g | Fats: 4g | Protein: 1g
Servings: 24 | Calories: 90 | Net Carbs: 14g | Fats: 4g | Protein: 1g