Ingredients
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2 1/2 cups all-purpose flour (350g)
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3/4 tsp baking soda
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3/4 tsp kosher salt
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1 cup (2 sticks) salted butter, at room temperature (227g)
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1 cup soft brown sugar (200g)
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1/2 tsp Beyond Good® Pure Ground Vanilla
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1 large egg
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1 large egg yolk
For vanilla sugar;
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1/2 cup granulated sugar (100g)
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1/2 tsp Beyond Good® Pure Ground Vanilla
Steps
1
Preheat the oven to 350°F and line three sheet pans with parchment paper.
2
In a medium bowl, whisk together the flour, baking soda, and salt.
3
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla until light and fluffy.
4
Add the egg and egg yolk and beat on medium speed until combined.
5
Add the flour mixture and mix until just combined.
6
In a separate bowl, combine the granulated sugar and vanilla to make the vanilla sugar.
7
Using a 2-tablespoon cookie scoop, form cookies into balls and roll each in the vanilla sugar.
8
Space approximately 8 cookies per pan and bake one pan at a time, rotating halfway through. Before rotating, lightly press cookies down. Bake until sides are set and center is still soft, about 10 minutes.
9
Transfer to a cooling rack and cool completely before storing in an airtight container.
