Gourmet Cookie Recipe
Thick, sumptuous, buttery sugar cookies that are soft, tender, and elegantly sparkled with coarse sugar. No chilling or rolling pin required—these delightful cookies maintain their perfect texture for days.
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Servings: 17 cookies
Ingredients
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs at room temperature
- Coarse sugar for rolling
- ¾ teaspoon table salt
- 4 cups 455 g cake flour (do not substitute with all-purpose flour without adjusting)
- 1 cup 226 g unsalted butter, softened
- 1 Tablespoon vanilla extract
- 1 ½ cups 300 g granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set it aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar for approximately 2–3 minutes until light and fluffy.
- Add in the eggs and vanilla extract, mixing thoroughly and scraping down the sides and base of the bowl as needed.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined.
- Gradually add the dry mixture to the creamed mixture, stirring in about a cup at a time until the dough comes together smoothly. Ensure the sides and bottom of the bowl are fully scraped down so no dry pockets remain; the dough will feel slightly tacky.
- Portion the dough into 3-Tablespoon (60g) mounds, rolling each into a smooth ball between your palms. Coat each dough ball completely in coarse sugar before placing it onto the prepared baking sheet, leaving at least 2 inches (5 cm) of space between cookies.
- Position the baking sheet on the center rack and bake for 11–13 minutes. The cookies should remain pale with minimal browning on the edges. Once baked, allow them to cool fully on the baking sheet. For best results, test-bake one or two cookies first—flip them over to ensure the base is just faintly colored but not golden brown, adjusting your bake time if needed.
Notes
A coarse sugar such as organic cane sugar offers the best sparkle and crunch, though standard granulated sugar can be used for a subtler coating. Turbinado sugar adds a deeper hue and a hint of molasses flavor, while colored sanding sugar creates a playful twist. For added color, gently fold in ⅓ cup of jimmies or sprinkles before baking, or skip the sugar coating and decorate with a swipe of buttercream once baked. Store cookies in an airtight container at room temperature for up to five days.