1-First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup. This step sets the stage for even baking and prevents sticking. In a large mixing bowl, cream together the softened butter and 1 ⅓ cups granulated sugar until light and fluffy, roughly 3-4 minutes using an electric mixer, while scraping the sides as needed to mix evenly.

2-Next, beat in the egg one at a time, making sure it’s fully incorporated, then stir in the 2 teaspoons pure vanilla extract for that flavorful boost. In a separate bowl, whisk together the 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to combine the dry ingredients thoroughly. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to keep the dough tender and avoid overworking it.

3-Shaping and Baking Steps Scoop the dough into rounded balls, about 2 tablespoons each, and roll them in additional granulated sugar or optional sprinkles for a fun touch. Place the balls 2 inches apart on your prepared baking sheets, fitting about 12 per sheet to allow for spreading. Bake for 11-13 minutes, until the tops are slightly crackly but the edges and bottoms have minimal color, helping maintain that soft and chewy texture we all love.

4-Once done, cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely. The total time is just 32 minutes, with 20 minutes prep and 12 minutes cook, yielding about 36 cookies. For more ideas on variations, check out this churro cheesecake cookies recipe on the blog for creative twists.