Ingredients

The following ingredients have 20 Servings
  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 cups all purpose flour
  • 1/4 cup coarse sugar or sprinkles for rolling

Instruction

  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and granulated sugar together for 2 minutes. Add in the egg yolk, vanilla, salt, and baking powder, and mix until combined and smooth, scraping the sides and bottom of the bowl as necessary. 
  • Turn the mixer to low and add in the flour until just incorporated. Divide the dough in half and roll each half into a 1 1/2- inch thick log. Sprinkle the coarse sugar onto a clean counter and roll each log into the sugar, coating evenly. 
  • Wrap each log in plastic wrap and refrigerate at least 1 hour or up to 2 days.
  • When ready to bake, preheat the oven to 325°F. Line a large baking sheet with parchment paper. Set aside.
  • Remove the cookie dough from the refrigerator, unwrap, and slice each log into 1/4- inch rounds. Place cookies onto the prepared baking sheet 1- inch apart. Bake for 15 – 18 minutes, until the edges are golden brown. Allow to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.