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Preheat the oven to 375°F. Line baking sheets with parchment paper or leave them ungreased.

In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.

In a large bowl, using an electric mixer, beat the softened butter and white sugar together until the mixture is light, fluffy, and creamy.

Beat in the large egg and vanilla extract into the butter and sugar mixture until they are thoroughly combined and smooth.

Gradually add the whisked dry flour mixture into the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.

Roll the prepared dough into walnut-sized balls. For consistent size, use a small cookie scoop.

Place the dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.

Bake for 8 to 10 minutes, or until the edges of the cookies turn lightly golden. The centers may still appear soft.

After baking, allow the cookies to cool on the baking sheets for a few minutes (about 2-3 minutes) to set before carefully transferring them to a wire rack to cool completely.


Preheat the oven to 375°F. Line baking sheets with parchment paper or leave them ungreased.

In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until well combined.

In a large bowl, using an electric mixer, beat the softened butter and white sugar together until the mixture is light, fluffy, and creamy.

Beat in the large egg and vanilla extract into the butter and sugar mixture until they are thoroughly combined and smooth.

Gradually add the whisked dry flour mixture into the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.

Roll the prepared dough into walnut-sized balls. For consistent size, use a small cookie scoop.

Place the dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading.

Bake for 8 to 10 minutes, or until the edges of the cookies turn lightly golden. The centers may still appear soft.

After baking, allow the cookies to cool on the baking sheets for a few minutes (about 2-3 minutes) to set before carefully transferring them to a wire rack to cool completely.
