These cookies are a delightful twist on the classic wafer, offering a rich vanilla flavor and a perfectly crisp edge.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing and a smoother texture.
Add the large egg and pure vanilla extract to the creamed mixture, and mix until well combined.
Crack the egg into a separate bowl first to avoid any shell pieces in the dough.
Sift together the all-purpose flour and cornstarch, then gradually add to the wet mixture, stirring until a soft dough forms.
Sifting the dry ingredients helps prevent lumps and ensures an even texture.
Cover the dough and refrigerate for at least 1 hour to firm up.
Chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking.
Preheat the oven to 375°F (190°C). Roll the dough into small balls, about 3/4 inch in diameter, and place them on a parchment-lined baking sheet, spacing them 2 inches apart.
Using parchment paper prevents sticking and makes cleanup easier.
Flatten each ball slightly with your fingers, then bake in the preheated oven for 12-14 minutes, or until the edges are golden brown.
Keep an eye on the cookies during the last few minutes to prevent over-browning.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set and prevents them from breaking.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a cup of tea or coffee for a delightful treat.
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