Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream
- 1/2 cup confectioners' sugar, plus more for dusting
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.
- Add the dry ingredients and mix until just combined. Add the heavy cream and mix until just combined. The dough will be thick and slightly sticky.
- Scoop out the dough with a cookie scoop or spoon and roll into balls. Place the balls on the prepared baking sheet, spacing them 2 inches apart. Flatten the balls slightly with the back of a spoon.
- Bake the cookies for 8-10 minutes, or until they are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the confectioners' sugar and 2 tablespoons of water until smooth. Dip the tops of the cooled cookies in the glaze and place back on the wire rack. Let the glaze set before serving.
Interesting Facts
- These cookies can be stored in an airtight container for up to three days.
- You can add sprinkles, chopped nuts, or dried fruit to the cookie dough for a fun twist.
- You can freeze the cookie dough for up to three months, then bake it when you're ready.
