Cook Time: 15-18 minutes
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) Salted butter, softened
- 1 1/4 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Directions:
- Preheat oven to 350°F degrees. Line two large baking sheets with parchment paper or silicone baking mats. set aside.
- Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.
- Add egg yolks and vanilla extract.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each roll in sugar and place onto prepared baking sheet.
- Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.
Note:
Storing: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
Freezing: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake 16-18 minutes.
~Recipe from Deliciously Sprinkled
