all-purpose flourabout 2 cups; fluff flour before spooning into measuring cup, don't scoop directly240 g
granulated or sanding sugar for coatingused to roll the dough log before slicing~2-3 tbspest.
Steps
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1
Beat the room-temperature butter, sugar, and salt on medium speed for about 3 minutes until light and fluffy.
2
While that mixes, separate two eggs and keep only the yolks.
3
Add the egg yolks to the fluffy butter mixture, then mix in the vanilla extract and scrape down the bowl.
4
Measure the flour by fluffing it up and spooning it into the measuring cup, then leveling off — avoid scooping directly, which packs in too much flour and makes dry cookies.
5
Add the flour to the butter mixture and mix on low speed until just combined, being careful not to overmix.
6
Scrape the bowl and finish mixing by hand with a spatula to incorporate any remaining flour or butter bits; the dough will still be very soft.
7
Turn the dough out onto plastic wrap or parchment, lightly flour your hands, shape it into a log, then wrap tightly and roll to smooth it.
8
Since the bottom of the log tends to flatten, place the wrapped dough inside a halved paper towel tube to help it hold a round shape.
9
Chill the dough for at least 1 hour to firm up (it can be refrigerated 1-2 days ahead, or frozen for up to 2 months).
10
Take the chilled dough out and, if it has become slightly oval, roll it gently in the wrap to round it out again.
11
Unwrap the dough log and roll it in granulated or sanding sugar to coat the outside.
12
Slice the log into rounds about an inch thick; press together any cracked centers to fix them.
13
Arrange the cookie rounds on a baking sheet spaced about 1.5-2 inches apart and bake at 350°F (175°C) for 10 to 12 minutes until just golden around the edges.
14
Let the cookies cool and enjoy; they keep 3-5 days at room temperature, 2 weeks refrigerated, or up to 2 months frozen.
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