CHEWY SUGAR COOKIES

Makes 16 cookies

14 Tbsp (1 cup) unsalted butter, melted

1 ½ cups granulated sugar

¾ tsp salt

1 large egg

1 Tbsp vanilla extract

2 ¼ cups bread flour

2 tsp baking powder

¼ tsp baking soda

¾ cup coarse sugar or sprinkles for rolling (or granulated sugar)

Adjust two racks to upper and lower middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper.

Stir butter, sugar, and salt in a large bowl until combined. Stir in egg and vanilla until combined. Add flour, baking powder, and baking soda to bowl and stir until combined.

Divide the dough into 16 balls. Add rolling sugar/sprinkles to now empty bowl (if using more than one color, more bowls may be needed). Roll each dough ball into sugar and return to pan, spacing evenly (8 per pan). Using the bottom of a glass or dry measuring cup, press dough balls to about 1 inch thick.

Bake until tops of cookies have puffed and edges are golden, 8 to 10 minutes (center may still look underdone), rotating pans from top to bottom and front to back halfway through baking. Tap pans on counter when removing from oven to help deflate cookies. Let cookies cool on pans 5 minutes, then transfer to wire rack.