Keeping the dough chilled right up until it’s ready to bake is important.
The resulting cookies are crisp, buttery, and sweet.
Create the dreamiest snack scenario by serving alongside a cup of coffee or a glass of cold milk.
Credit: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis
Pass the cookies, hey!
Ingredients
1cup(8 oz.)
salted butter, softened
1/2cupgranulated sugar
1/2cuppacked light brown sugar
1large egg
3 3/4cups(about 16 oz.)
Gradually add granulated sugar and brown sugar, beating until light and fluffy, about 3 minutes.
Add egg, and beat until blended.
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 jump in 3 tablespoons demerara sugar until evenly and completely coated.
Repeat with remaining dough log and demerara sugar.
Wrap each enter plastic wrap, and chill at least 4 hours or up to 24 hours.
Preheat oven to 350F.
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.)
