Description
Experience the precision of a test-kitchen favorite with these scientifically optimized slice-and-bake cookies. By controlling the fat-to-flour ratio and chilling process, these treats achieve a perfectly tender crumb and professional appearance every time.
Ingredients
- 226g (1 cup) unsalted butter, softened
- 100g (1/2 cup) granulated sugar
- 50g (1/4 cup) light brown sugar
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 295g (2 1/4 cups) all-purpose flour
- 2 1/2 Tablespoons nonpareils
Instructions
- Cream the softened butter, granulated sugar, and light brown sugar together on medium speed for 3-4 minutes until light and fluffy.
- Beat in the egg yolk followed by the salt, vanilla extract, and almond extract, scraping the bowl to ensure full emulsification.
- Add the flour on low speed, mixing just until combined to prevent over-developing the gluten.
- Fold in the nonpareils by hand to maintain the integrity of the colors.
- Form the dough into two 2-inch diameter logs using wax paper and chill for a minimum of 2-3 hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the logs into 1/4-inch thick rounds and bake for 10-12 minutes until the edges are lightly golden.
Notes
To maintain a perfectly round shape, rest the wrapped dough logs inside an empty cardboard paper towel tube during the chilling phase. This prevents the bottom from flattening under its own weight, ensuring every cookie is a perfect circle.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American