- 18
Ingredients
- 3 C flour
- 1/2 T baking soda
- 1/2 t coarse salt
- 1 3/4 C sugar
- 1/4 C packed light brown sugar
- 2 vanilla beans, split and scraped, pod reserved for another use
- 2 1/2 sticks unslated butter, room temp
- 2 large eggs
- Fine sanding sugar, for sprinkling
- Water, for brushing
Preparation
Step 1
Preheat oven to 350. Whisk together flour, baking soda, and salt. Beat sugars and vanilla seeds with a mixer on medium speed for 1 minute. Add butter; beat until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, beat until well combined.
Using a 2 inch ice cream scoop ( 3 tablespoons) drop dough onto parchment lined baking sheets, spacing 2 inches apart (no more than 4 cookies per sheet).
Flatten cookies slightly using the palm of your hand; sprinkle with sanding sugar. Lightly brush tops of cookies with water using a pastry brush. Sprinkle with sanding sugar again.
Bake until light golden brown, 14 to 16 minutes.
Transfer sheets to wire racks, and let cool for 5 minutes. Transfer to racks.