Ingredients:

  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons (10ml) vanilla bean paste or extract
  • 1 tablespoon (15ml) whole milk
  • 1 1/3 cups (165g) all-purpose flour
  • 3/4 teaspoon (3g) baking powder
  • 1/4 teaspoon (1.5g) fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper or silicone mats.
  2. In a stand mixer or using a hand mixer, cream the room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is pale and fluffy.
  3. Add the egg, vanilla bean paste, and milk to the butter mixture. Beat until fully emulsified and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Drop rounded teaspoons of dough onto the prepared pans, spaced 2 inches apart.
  6. Bake for 12 minutes or until the edges are golden brown and the tops are set. Transfer the cookies to a wire cooling rack immediately to achieve the characteristic crisp snap.