Ingredients:

  • 1 cup unsalted butter, softened (226g)
  • 1.5 cups granulated white sugar (300g)
  • 1 large egg, room temperature (50g)
  • 2 tsp pure vanilla extract
  • 2.75 cups all-purpose flour (345g)
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.25 cup granulated sugar for coating (50g)

Instructions:

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer bowl, cream the 226g softened butter and 1.5 cups granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
  3. Add the large egg and 2 teaspoons of vanilla extract. Scrape down the sides of the bowl and beat for 1 minute until cohesive.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and fine sea salt.
  5. Set the mixer to the lowest setting and gradually add the dry flour mixture to the wet ingredients. Stop immediately once white streaks disappear.
  6. Using a 1.5 tablespoon cookie scoop, portion the dough and roll into smooth balls.
  7. Roll each dough ball in the 0.25 cup of coating sugar until fully covered.
  8. Place balls 2 inches apart on the baking sheets and bake for 8 minutes. Remove when edges are barely set and centers still look slightly damp.
  9. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack.