Updated Jan 24, 2019Chatelaine
- PREHEAT oven to 350F. Line 2 baking sheets with parchment.
- STIR flour, baking soda, baking powder and salt in a medium bowl. Beat butter and peanut butter in a large bowl with an electric mixer on medium until smooth, 1 min. Beat in 2/3 cup granulated sugar and brown sugar until smooth, 2 min. Beat in egg, then yolk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Refrigerate if too soft to handle.
- SCOOP 1 heaping tbsp of dough and gently roll into a ball. Place remaining 1/3 cup granulated sugar in a bowl, and swirl each ball around in it to coat. Place on a prepared sheet. Repeat with remaining dough, placing balls 2 in. apart. Don’t press down; they will spread as they bake.
- BAKE until cookies are golden around the edges, 11 to 12 min. Let cool on baking sheets for 5 min, then remove to a rack to cool completely.
Kitchen Tip: We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.
Kitchen Tip: To make ahead, wrap dough in plastic wrap and press into disc. Refrigerate for up to 3 days or freeze for up to 1 month.
NutritionCalories 123, Protein 2 g, Carbohydrates 13 g, Fat 7 g, Fibre 1 g, Sodium 101 mg.
How to make sugar cookies