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Combine the flour and salt. Add 2 ½ cups (350 g) of all-purpose flour that’s been sifted and ¼ teaspoon (1 g) of salt to a medium. Whisk them together until they’re blended, and then set the bowl aside.
Cream the butter and sugar together. Add 1 cup (227 g) of butter that’s been softened to room temperature and a cup (200 g) of granulated sugar to the bowl of a stand mixer. Beat the two together on medium-low for 1 minute if you want cookies that hold their shape very well or 3 to 4 minutes if you prefer light, fluffy cookies that don’t hold their shape quite as well.You can also cream the butter and sugar with a handheld electric mixer.
Blend in the egg and vanilla. Add 1 large egg and 1 ½ teaspoons (7 ½ ml) of vanilla extract to the butter and sugar. Mix until they’re just combined.
Stir in the dry ingredients until just combined. Reduce the mixer’s speed to low, and slowly add the flour mixture to the bowl. Blend together until the flour is just incorporated -- don’t overmix the dough or your cookies may turn out tough.
Shape the dough into a ball and flatten it. Use clean hands to gently give the dough a round shape. Next, use the palm of your hand to flatten it to form a disc.
Cover the dough and chill it for a couple of hours. Wrap the dough in plastic wrap, and place it in the refrigerator. Allow it to chill for at 1 to 2 hours so it has time to firm up.If you don’t want to bake the cookies right away, keep the dough in the fridge for up to 3 days or store in the freezer for up to a month. Frozen dough should be defrosted overnight in the refrigerator.When you’re ready to roll out the dough and cut the cookies, let the dough sit out for 5 minutes at room temperature so it softens slightly.