Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F. Line cookie sheets with silicone baking mats or parchment paper.
- In a small bowl, whisk together 2 cups (248g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, use an electric mixer to cream 1/2 cup (113g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar until light and fluffy, about 2–3 minutes.
- Mix in 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon butter extract until combined.
- Add the dry ingredients to the butter mixture and mix until smooth. Fold in 1/4 cup (85g) nonpareils until evenly distributed.
- Place 1/3 cup (67g) granulated sugar in one small bowl and 1/2 cup (57g) powdered sugar in a separate small bowl for coating.
- Scoop dough into 1-tablespoon balls. Roll each ball first in the 1/3 cup granulated sugar to coat, then roll in the powdered sugar, ensuring a heavy, even coating.
- Arrange the coated dough balls 2 inches apart on the prepared cookie sheets.
- Bake for 10–13 minutes, or until the tops are cracked, the bottoms are golden, and the cookies are no longer glossy.
- Cool the cookies on the baking sheet for at least 10 minutes before transferring to a wire rack or container.
- Store cooled cookies in an airtight container for up to 4 days, or freeze for up to 2 months (the cracked powdered sugar topping may dissolve during thawing).
Notes
Recipe Notes
Tip: If you don’t have or can’t find butter extract, try these with almond extract instead! Or omit both vanilla and butter extracts and use 1 teaspoon vanilla bean paste or the seeds from one vanilla bean. You can also use cake batter extract if you can find it.
Tip: If you don’t have or can’t find butter extract, try these with almond extract instead! Or omit both vanilla and butter extracts and use 1 teaspoon vanilla bean paste or the seeds from one vanilla bean. You can also use cake batter extract if you can find it.