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Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat the large eggs and granulated sugar together on medium-high speed until the mixture is light in color and fluffy, about 3-5 minutes. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should be slightly soft when gently pressed.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease it.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat the large eggs and granulated sugar together on medium-high speed until the mixture is light in color and fluffy, about 3-5 minutes. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should be slightly soft when gently pressed.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
