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Step 1
Cream the butter and sugar: Use a spatula to mix the butter and sugar until it turns pale in color and light in texture.
Step 2
Add the egg yolk and vanilla extract: Mix in until combined.
Step 3
Sift in the flour: Add the sifted flour and mix to form a soft dough.
Step 4
Wrap the dough in plastic wrap and refrigerate for 20 minutes. see note 3
Step 5
Remove the dough from the refrigerator and divide it in 2 pieces
Step 6
Roll each piece into a log shape of approximately 4 inches (10cm) in length and 1 inch (3cm) in diameter. See note 4
Step 7
Wrap the log shapes separately in plastic wrap and freeze for 45 minutes.
Step 8
Preheat the oven to 356° F / 180° C (160° C fan)
Step 9
Line a baking sheet with parchment paper or a baking silicone mat
Step 10
Remove from the freezer and unwrap the shaped dough
Step 11
Sprinkle ¼ cup of granulated sugar onto a tray or large plate.
Step 12
Roll each of the log-shaped dough in the sugar, coating them evenly.
Step 13
Cut each log into slices that are 3/8 inch (1 cm) thick, and then arrange them on a baking sheet.
Step 14
Bake for 15 to 18 minutes until golden.
Step 15
Remove from the oven but leave the cookies on the baking sheet for 5 minutes. The baked cookies will be soft when you take it out of the oven but crisp as they cool.
Step 16
After 5 minutes on the baking tray, the cookies will be firm and crisp enough to transfer to a cooling rack.
Step 17
Once completely cool, store the cookies in an airtight jar for up to 5 days.