- prep time15 min
- total time 27 min
- serves 18
This version of the classic sugar cookie is lightly crunchy on the exterior yielding to a soft and tender centre.
½ cup + 2 Tbsp unsalted butter, at room temperature
6 Tbsp granulated sugar
1 large egg, at room temperature
½ tsp vanilla extract
1 ¾ cups cake and pastry flour
½ tsp salt
½ tsp baking soda
½ tsp cream of tartar
Cinnamon sugar (1/2 cup/100 g sugar + 1 tsp/5 mL cinnamon), for rolling
1. Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper.
2. By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla.
3. Sift the flour, salt, baking soda and cream of tartar into the bowl and mix until the dough comes together (it will be soft). Use two spoons or a small ice cream scoop to portion out cookies. Roll them into a ball between your palms and roll into the cinnamon sugar to coat. Place the cookies onto the prepared baking tray, leaving 2-inches (5 cm) between the cookies. Once on the tray, gently press the cookies flat with the palm of your hand. Bake for 12-14 minutes, until the cookies brown just slightly at the edges. Remove them from the baking tray to cool on a rack.