Ingredients
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1 cup (8 oz.) salted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed light brown sugar
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1 large egg
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3 3/4 cups (about 16 oz.) all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon table salt
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2 tablespoons whole milk
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1 teaspoon vanilla extract
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6 tablespoons demerara sugar
Directions
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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.
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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.
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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.)