Updated: Dec 20, 2020
Makes 40-45 cookies. Love this super simple recipe.
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup plus 2 tbsp granulated sugar
2 tbsp light brown sugar
1 large egg, room temperature
2 tsp Sweet Dandelion vanilla extract
1/4 cup Sweet Dandelion Rose or Lavender sugar, for rolling
Preheat oven to 350°F or 325°F for convection. Line 2 baking sheets with parchment paper or use silicone baking mats. Set aside.
Combine flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
In a large mixer bowl, cream the butter on medium speed until light and fluffy
Add sugars and cream together until smooth and fluffy.
Add the egg and mix until well combined.
Add the Sweet Dandelion Vanilla Extract and mix until well combined.
Slowly add the dry ingredients and mix until the dough is thick and well combined. Do not over mix.
Use a small portion scoop (cookie scoop) to create approximately 1 1/2 teaspoon sized ball of dough.
Roll dough into a ball between your hands and then roll it in the Sweet Dandelion Rose or Lavender sugar to coat.
Set the cookie dough balls on the prepared baking sheets.
Place in the oven and bake for 7-9 minutes. The dough will spread slightly and will look puffy in the center.
Remove cookies from oven just before the edges begin to turn golden. Don’t over bake.
The puffy centers will fall as the cookies cool.
During bake time, set your timer to 7 minutes first and then check. If not done, add another minute. I usually take my cookies out at 8 minutes. Oven temps vary.
If you find you have extra Sweet Dandelion Rose or Lavender Sugar left, make a nice cup of tea and sweeten with the sugar:)