Ingredients
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside. Cream the butter and sugar. Beat in the egg and vanilla extract. Once combined, slowly blend in the dry ingredients until evenly mixed. Searate dough into tablespoon-sized balls. Place onto an ungreased cookie sheet. Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.