• 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing

Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For Blueberry Lemon Cookies add:

  • 1 1/2 cups blueberries
  • Zest of one lemon
  • Juice of one lemon
  • 1/2 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 1 cup white chocolate chips

Directions

  • Preheat oven to 350.
  • In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate.
  • In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter.
  • Carefully fold in any mix-ins.
  • Allow dough to cool in the refrigerator for at least an hour and up to overnight.
  • Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil.
  • Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

Source

http://web.archive.org/web/20120804005457/http://mskarlibrae.tumblr.com/post/20414549347/long-time-no-tumbls