Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F and prepare two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with both sugars until airy and pale. Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until just combined.
- Gently stir in the heavy cream until the dough reaches a creamy consistency. Chill the dough in the refrigerator for about 30 minutes.
- Drop rounded portions of dough onto the prepared sheets, leaving space between each. Lightly press down on each mound to flatten slightly.
- Bake for 10-12 minutes, or until the edges are light golden brown. Allow to cool on the sheets for 5 minutes before transferring to a wire rack.
- After cooling, sprinkle a teaspoon of granulated sugar over each cookie. Use a kitchen torch to melt the sugar until it forms a crispy, caramelized layer. Alternatively, broil the cookies for a few minutes, watching closely to avoid burning.
- Enjoy fresh or store in an airtight container for up to three days.
Notes
- Yields 24 cookies.
- Calories: 150
- Net Carbs: 18g
- Protein: 2g
- Fat: 7g
- For a chocolatey variation, mix in 1/2 cup of mini chocolate chips.
- For a dairy-free option, replace heavy cream with coconut cream.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg