Ingredients
300 g all-purpose flour
200 g white sugar
2.5 tsp baking powder
0.5 tsp kosher salt
115 g cold unsalted butter
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
90 ml whole milk
5 ml vanilla extract
Directions
Step 1
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Grate in the cold butter and stir until the mixture resembles coarse crumbs. Add the beaten egg and yolk, milk, and vanilla, and mix until the dough begins to come together.
Step 2
Transfer the dough to a lightly floured work surface and knead it 3 to 5 times until it forms a cohesive dough. Shape it into a disk, cover with plastic wrap, and refrigerate for about 1 hour until chilled.
Step 3
Preheat the oven to 200°C (400°F) and position an oven rack in the middle. Line 2 large, rimmed baking sheets with parchment paper.
Step 4
On a heavily floured surface, roll out the dough to a thickness of 1 cm (3/8 inch). Use a 6 cm (2 1/2-inch) circle cutter to cut out cookies, rerolling scraps as needed. Transfer the cookies to the prepared baking sheets, spacing them 2.5 cm (1 inch) apart. Freeze the cookies, uncovered, for 15 minutes.
Step 5
Bake one tray at a time in the preheated oven until the edges are golden brown, for 10 to 12 minutes. Allow the cookies to cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store the cookies in an airtight container at room temperature for up to 1 week.