Crisp cookie fans, it’s time to listen up because we’ve got a novel little cookie that’s about to become your new go-to. It all starts with a dough that comes together quickly thanks to a list of pantry-staple ingredients—no grocery run necessary. Split the dough into two equal sections, rolling each into a log before wrapping separately and chilling for at least four hours before baking. Slice the dough when you’re ready to bake, but only remove one log from the fridge at a time. Keeping the dough chilled right up until it’s ready to bake is important. The resulting cookies are crisp, buttery, and sweet. Rolling the dough in demerara sugar before chilling gives the edges a little extra crunch that puts the decadence of these little treats over the top. Create the dreamiest snack scenario by serving alongside a cup of coffee or a glass of cold milk. Pass the cookies, please!

Southern Living

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Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis

Recipe Summary

active:
15 mins
total:
4 hrs 35 mins
Yield:
Makes about 5 dozen (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until light and fluffy, about 3 minutes. Add egg, and beat until blended.

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  • Stir together flour, baking powder, and salt in a medium bowl; stir together milk and vanilla in a small bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until mixture is blended after each addition.

  • Divide dough evenly into 2 portions; shape each portion into a 12-inch-long log. Roll 1 log in 3 tablespoons demerara sugar until evenly and completely coated. Repeat with remaining dough log and demerara sugar. Wrap each log in plastic wrap, and chill at least 4 hours or up to 24 hours.

  • Preheat oven to 350°F. Cut logs into 1/4-inch-thick slices, and place 2 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until bottoms are lightly browned, 12 to 14 minutes. Cool on baking sheets 5 minutes; transfer cookies to wire racks, and cool completely. (Keep unsliced logs chilled while baking sliced cookies.)