1-First, preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper. This sets the stage for perfectly baked cookies that don’t stick. If you’re adapting for dietary needs, swap in gluten-free flour or plant-based butter now to keep things easy.

2-Using a stand mixer with a paddle attachment, beat the 225g unsalted butter, 300g granulated sugar, and 1 teaspoon vanilla bean paste or vanilla extract on high speed until light and fluffy. Add the 1 large egg and mix until combined, creating a creamy base that’s full of flavor.

3-In a separate bowl, sift together the 320g all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon baking soda. Add these dry ingredients to your mixer and stir until just combined, being careful not to overmix for that ideal cookie texture. For more tips, check out our guide on chocolate chip banana bread for similar baking tricks.

4-Scoop the dough using a 2-tablespoon cookie scoop (about 45g portions) and roll each ball in additional granulated sugar. Place them on your prepared sheets and bake for 11-12 minutes until puffed and set around the edges. Let them cool on the sheet for 10 minutes before moving to a wire rack.

5-These steps ensure your Vanilla Sugar Cookies come out soft and chewy every time. Once cooled, you can store them or enjoy right away it’s that straightforward!