Delightful tea cookies with a hint of vanilla, perfect for any occasion.
In a large mixing bowl, combine the powdered sugar, granulated sugar, and unsalted butter.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the mixture and beat until smooth.
Scrape down the sides of the bowl to ensure all ingredients are well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and cream of tartar.
Sifting the dry ingredients can help achieve a smoother dough.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to prevent tough cookies.
Chill the dough in the refrigerator for at least 1 hour.
Chilling the dough helps the cookies maintain their shape during baking.
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Roll the chilled dough into small balls, about the size of a walnut, and place them on the prepared baking sheet.
Use a cookie scoop for uniform sizes.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
For softer cookies, bake for the shorter time; for crisper cookies, bake longer.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set before moving them.
Serve the cookies with your favorite beverage and enjoy.
Pair with tea or coffee for a delightful treat.
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