Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed for 3-4 minutes until light and fluffy.
- Scrape down the sides of the bowl. Add the egg and vanilla extract. Beat on medium speed until just combined, about 30 seconds.
- With the mixer on low speed, gradually add the dry flour mixture in three parts, mixing until just a few streaks of flour remain. Do not overmix.
- Pour the sparkling sugar into a small bowl. Scoop dough using a tablespoon or small cookie scoop and roll into 1-inch balls. Roll each ball generously in the sparkling sugar until completely coated.
- Place the coated cookie balls about 2 inches apart on prepared baking sheets. Bake for 8-10 minutes until edges are lightly golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 65mgPotassium: 15mgSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg
Notes
For gluten-free cookies, substitute all-purpose flour with 1:1 gluten-free baking flour blend. For dairy-free version, use plant-based butter. For vegan cookies, replace egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes). For extra sparkle, gently press each dough ball with the bottom of a glass before baking or sprinkle additional sparkle dust on warm cookies right after baking.
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