Perfect at any time of day. Perfectly buttery, perfectly crunchy, perfectly salty, perfectly sweet, perfectly easy. Just perfect.

  • 2 sticks butter, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon fancy sea salt – like Malden (sometimes we use more)
  • 1 egg yolk
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 c demerara sugar – also called Sugar in the Raw or Turbinado
  1. Get out your trusty stand mixer with the paddle attachment or a large bowl and hand-held mixer.
  2. Cream the butter, granulated sugar and sea salt until pale and fluffy.
  3. Add in the egg yolk and mix until combined.
  4. Add the flour and baking powder all at once. Mix for 10 seconds, then scrape the bowl. Continue to mix until all is incorporated.
  5. Scrape the dough out onto a piece of parchment paper. Knead gently to form a smooth ball and then shape into a log. Sprinkle with the demerara sugar, then use the paper to press the sugar into the dough. Roll up in the parchment and chill for at least 1 hour.
  6. When you are ready to bake, preheat the oven to 325*. Unwrap the chilled dough log and slice into 1/4″ rounds. Place the rounds 1 1/2 inches apart on a baking sheet. Slide into the oven and bake for about 18 minutes, rotating after 9 minutes.
  7. Let cool on the baking sheet for 5 minutes, then move to a wire rack for 10 minutes.