Sugar Spun Run's Gourmet Sugar Cookies

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, cream together the softened butter and granulated sugar for 2 to 3 minutes until light, fluffy, and well combined.

Add the eggs and vanilla extract to the creamed mixture, beating well until fully incorporated and scraping the sides and bottom of the bowl.

In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture in 3 batches, mixing on low speed just until combined (the dough will be slightly sticky).

Scoop dough into 3-tablespoon (approx. 60g) portions and roll gently between your palms into smooth round balls.

Roll each dough ball completely in coarse sugar until coated on all sides, then place onto prepared baking sheets spaced at least 2 inches apart.

Bake at 350°F (175°C) for 11 to 13 minutes. Cookies should remain pale and puffy with very minimal browning on the edges.

Let cookies cool completely on the baking sheet to allow the centers to finish setting into a tender, melt-in-your-mouth texture.