Line a sheet tray with parchment paper, set aside.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
In a separate large bowl, use a hand mixer to cream together the butter and sugar until smooth and fluffy.
1 cup unsalted butter, 1 ½ cups granulated sugar
Add the egg and mix it in until combined. Pour in the milk and vanilla, and continue to mix until combined, scrape down the sides as needed.
1 large egg, 3 tablespoons whole milk, 1 teaspoon pure vanilla extract
Add the flour mixture to the wet ingredients and mix until just combined.
Using a 1 ½ tablespoons cookie scoop, scoop out the cookie dough onto the parchment-lined sheet tray. They can be close but not touching. Cover with plastic wrap and chill for at least 2 hours, but best if you can chill overnight.
Preheat the oven to 375°F. Line sheet trays with parchment paper. Pour the decorator’s sugar into a small bowl.
⅓ cup decorating sugar
Roll the cookie dough balls between your hands to form a smooth ball. Dip the tops of the dough balls into the decorator’s sugar. Place them, sugar side up, onto the parchment-lined sheet trays about 2 inches apart.
Bake for 8-11 minutes until lightly golden brown around the edges. Let the cookies cool on the tray for 10 minutes, transfer to a wire rack to cool completely.
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*I highly recommend chilling overnight, this will ensure a thicker, more puffed-up cookie. Not chilling long enough can cause the cookies to spread resulting in flatter cookies.*Add your favorite sprinkles or sanding sugar in place of the decorating sugar. You can also omit the decorating sugar if desired! It adds a nice crunch to the outside of the cookie but they don’t absolutely need it.*Add your favorite buttercream or icing of your choice. I love to use this recipe as a base for other cookies.*Photos courtesy of Dana from This Silly Girl's Kitchen.