Ingredients:

  • 115g unsalted butter, softened to 65°F
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste
  • 185g all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 20g granulated sugar for rolling
  • 1 pinch flaky Maldon salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and calibrate with a thermometer.
  2. Combine the 115g unsalted butter and 150g sugar in the mixer bowl.
  3. Cream on medium speed for 3 minutes until pale and aerated.
  4. Add the 1 large egg and 1 tsp vanilla bean paste to the emulsion.
  5. Mix on low speed for 60 seconds until fully incorporated and velvety.
  6. Whisk the 185g flour, 0.5 tsp baking soda, and 0.5 tsp salt in a separate vessel.
  7. Integrate the dry ingredients into the wet mixture slowly.
  8. Stop mixing immediately when no dry streaks of flour remain.
  9. Scoop 16 portions (approx 30g each) and roll in the 20g of extra sugar.
  10. Bake for 15 minutes until the edges are golden and the center is set.
  11. Apply a pinch of flaky Maldon salt immediately upon removal from the heat.