Ingredients
Equipment
Method
- Beat 113 g softened unsalted butter and 100 g granulated sugar until lighter and fluffy, about 2 minutes. Scrape the bowl. Butter should hold its shape while taking a finger indentation; it should not be melted or oily.
- Beat in 30 ml milk and 1 teaspoon vanilla extract until incorporated. A slightly uneven mixture is fine; scrape the bowl again.
- In a separate bowl whisk 180 g all-purpose flour, 20 g cornstarch, ½ teaspoon baking powder and ¼ teaspoon salt. Add to the butter mixture and mix on low just until no dry patches remain. The dough should hold together when pressed. Do not taste raw dough.
- Cover and refrigerate dough for 30 minutes. Heat oven to 350°F (177°C). Line two baking sheets with parchment. Divide dough into 16 portions, about 28 g each. Roll in 15 g sugar, then gently flatten to disks about ½ inch (1.3 cm) thick. Place 8 per tray, about 2 inches apart.
- Bake one tray at a time on the middle rack for about 10–13 minutes, until edges are lightly golden and the tops look set rather than glossy. The card allows 12 minutes per tray, 24 minutes for both batches. Keep the second tray chilled. Let cookies rest on their tray for 5 minutes before transferring to a wire rack; cool completely before storing.
Notes
This exact recipe has not yet been kitchen-tested by Tastewiser. Photos are AI-generated illustrations; times and nutrition are estimates. Cook time covers two trays baked separately. Cooling after baking is additional. Do not taste raw dough, even though it contains no eggs: raw flour can carry harmful bacteria. Contains dairy and wheat.