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In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.
Using a stand mixer (or hand mixer + large bowl), cream together the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-5 minutes.
Drop mixer speed to low and add the vanilla extract and egg to the creamed butter, mixing thoroughly.
Remove bowl from mixer. Using a spatula, slowly add the dry ingredients in with the butter mixture until fully incorporated. Dough should be soft and slightly dewy when ready.
Cover bowl and place dough in the refrigerator to chill for 1 hour.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Add the remaining 1/2 cup granulated sugar to a small mixing bowl and set nearby.
Remove dough from refrigerator. Scoop out about 1-2 tablespoons of cookie dough and roll into a ball (about 1 inch wide) then toss the cookie ball in the bowl of sugar, covering the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
Bake cookies for 8-10 minutes or until the top of the cookie begins to crinkle and the bottom sides turn a light golden brown.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days.