Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla to the creamed mixture and beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Shape the dough into small balls (about 1 teaspoon each), place them on the prepared baking sheet, and gently press down to flatten slightly.
- Bake for 10–12 minutes or until the edges turn golden. Allow the cookies to cool on a wire rack before serving.
Notes
- For a richer vanilla flavor, use vanilla bean paste instead of extract.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
- Perfect as a snack or for use in desserts like banana pudding or no-bake cheesecake crusts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 110 kcal
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g