Ingredients
Scale
- 226 g unsalted butter (softened)
- 120 g powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 315 g all-purpose flour
- 1 tbsp cornstarch
- ¼ tsp salt
- ¾ to 1 cup coarse sugar (for coating)
Instructions
- In a mixing bowl, cream the softened butter and powdered sugar until smooth and fluffy.
- Incorporate the egg, vanilla extract, and optional almond extract, mixing until well blended.
- Gradually add in the flour, cornstarch, and salt, mixing until a soft dough forms without overmixing.
- Turn the dough out onto a work surface and shape it into a log approximately 2 to 2½ inches thick.
- Coat the log with coarse sugar, pressing gently to ensure an even coverage. If the dough feels soft, chill for 10 to 15 minutes beforehand.
- Wrap the shaped log in plastic wrap and freeze for 30 minutes, or refrigerate for about 1 hour, until firm.
- Slice the log into ¼-inch rounds and arrange them on a parchment-lined baking tray. Bake in a preheated oven at 350°F / 180°C for 8 to 10 minutes, until the edges are set but not browned.
- Allow the cookies to cool on the tray for a few minutes before transferring them to a cooling rack.
Notes
For a flavorful twist, try adding lemon or orange zest to the dough.
Ensure the butter is softened to room temperature for easier mixing.
Store any leftover cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.