Chewy Butter Cookies


Chewy Butter Cookies

Recipe adapted from Stella Parks, Serious Eats 

8 ounces unsalted butter, cold

1½ cups sugar

2½ teaspoons baking powder

1¼ teaspoons Kosher salt

Zest of 2 lemons

1 tablespoon pure vanilla extract

1 large egg, cold

2¼ cups AP flour

Sanding sugars & sprinkles


Heat oven to 350˚F.

Line 2 baking sheet pans with parchment.

Combine butter, sugar, baking powder, salt, vanilla and lemon zest in the bowl of a stand mixer fitted with a paddle attachment.  Mix on low to moisten, increase to medium and beat for 5 minutes.  Add the egg and continue beating until smooth, 2 minutes, scrape down the sides of the bowl as needed.  Mixing on low, add the flour until a thick dough forms.

Divide into 26 1-ounce portions with a cookie scoop.  Roll each ball with your hands until smooth and round.  Toss in the sanding sugar or sprinkles.  Place 2½ inches apart from one another; bake until puffed and pale golden; about 15 minutes.