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Ingredients
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Cookie Dough
Finishing (Optional)
Method
Cookie Dough
- 1
Prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If using, pour the extra granulated sugar into a shallow bowl for rolling.
- 2
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- 3
- 4
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- 5
Mix dry into wet
With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until combined after each addition. Do not overmix—stop when there are no visible streaks of flour.
- 6
Portion the dough
Scoop dough into roughly 1.5 tablespoon (about 20–24 grams) portions. If using the optional finishing sugar, roll each portion lightly in the sugar to coat. Place cookie dough balls on the prepared baking sheets, spacing about 2 inches apart to allow spreading.
- 7
Bake
Bake one sheet at a time in the preheated oven for 9–12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Rotate the sheet halfway through the bake for even color.
- 8
Cool
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes; this helps them finish setting. Transfer cookies to a wire rack to cool completely.
Finishing (Optional)
- 9
Once cooled, store cookies in an airtight container at room temperature for up to 4–5 days. If you rolled the dough in extra sugar, the cookies will have a slightly crisp, sparkling exterior.