Ingredients
Scale
- 3/4 cup (12 Tbsp / 170 g) unsalted butter, softened
- 1 cup (200 g) packed light or dark brown sugar
- 1 1/2 tsp pure vanilla extract
- 2 1/4 cups (281 g) all-purpose flour
- 1/4 tsp salt
For Rolling
- 1/2 cup (100 g) coarse sugar (turbinado, sanding, or “Sugar in the Raw”)
Instructions
- Cream butter and brown sugar: Beat on medium-high until smooth and fluffy, 2–3 minutes. Add vanilla; mix just until blended.
- Add dry ingredients: Tip in flour and salt. Start on low; once flour disappears, raise speed to medium-high until the dough clumps together. If it stays crumbly, sprinkle a few drops of water or press with damp hands until one solid mass forms.
- Shape: Lightly flour your hands. Divide dough in half (about 325 g each) and roll each half into an 8-inch log.
- Sugar coat: Pour coarse sugar onto a plate and roll each log until fully covered.
- Chill: Wrap logs tightly in plastic and refrigerate at least 4 hours and up to 5 days. This rest firms the butter and deepens flavor.
- Bake: Heat oven to 350 °F (177 °C). Line two baking sheets. Slice logs into 12 equal rounds each and set cookies 2 inches apart.
- Bake 14–16 minutes, until the edges are lightly golden and centers look set. Let cookies sit on the sheet 5 minutes, then move to a rack to cool.
Notes
- Room-temperature butter blends faster; leave it out 30 minutes before starting.
- Keep slice thickness even—aim for about 5/8 inch—so every cookie bakes at the same pace.
- Stop baking at pale gold; over-baking turns the texture dry.
- If the knife sticks while slicing, give the dough 5 minutes on the counter to soften slightly.
- Prep Time: 4 hours 30 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg