Can’t stop baking these cookies – third night in a row!

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy; this aerates the dough and contributes to a tender texture.
3. Mix in the vanilla extract thoroughly to infuse the dough with flavor.
4. In a separate bowl, whisk the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
5. Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. This helps achieve a soft, cohesive dough without overmixing, which can toughen cookies.
6. Roll the dough into small balls about 1 inch in diameter and place them spaced on the prepared baking sheet to allow room for spreading.
7. Press down gently on each ball with a fork to create the characteristic washboard pattern; this also flattens the cookies for even baking.
8. Bake for 12 to 15 minutes, observing the edges to turn lightly golden. Baking time ensures the cookies are fully cooked but still tender.
9. Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, which maintains their texture.

Variations

• Add 1 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Mix in a handful of chopped nuts such as pecans or walnuts for added crunch and depth.
• Sprinkle a light dusting of granulated sugar on top of each cookie before baking to enhance sweetness and create a slight crispness.
• For a festive or indulgent touch, dip half of each cooled cookie in melted chocolate and allow them to set on parchment paper.
• Substitute the vanilla extract with almond extract for a different aromatic profile.

Tips

• Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.
• If you prefer softer cookies, add an extra tablespoon of milk to the dough.
• To re-crisp cookies that have softened, warm them briefly in a 300°F oven for 3 to 5 minutes.
• Ensure butter is softened, not melted, to achieve the ideal creamy texture when creaming with sugar.
• Use parchment paper or a silicone baking mat to prevent sticking and promote even heat distribution.
• If you want to prepare the dough ahead, wrap it tightly and refrigerate for up to 24 hours before baking; bring to room temperature before shaping.
• Allow cookies to cool completely on a wire rack before storing to prevent condensation and sogginess.