Ingredients
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon coarse sea salt for topping (optional)
Feel free to experiment with your favorite extracts or add a hint of citrus zest to brighten up the flavor. These cookies are a canvas for creativity, much like the way my grandmother would infuse her soups with unexpected spices.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step always reminds me of the first sniff of freshly baked bread wafting through our home.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This is where the magic begins, so don’t rush this step.
- Mix in the vanilla extract, allowing its aromatic sweetness to meld with the butter mixture.
- In a separate bowl, whisk together the flour, baking powder, and fine sea salt. Gradually add this dry mixture to the butter mixture, stirring just until incorporated. Remember, over-mixing is a no-no if you want that tender crumb.
- Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each ball.
- Gently flatten each ball with the back of a fork or the palm of your hand. Sprinkle each cookie with a pinch of coarse sea salt for that delightful salty finish.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The smell will transport you right to a quaint Parisian café.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is the hardest part—waiting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International