(from The America's Test Kitchen Family Baking Book)
Recipe from The How To Eat A Cupcake Blog
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
14 Tbsp (1 3/4 sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
Set oven rack in middle of the oven. Preheat oven to 350°F. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. In a separate bowl, whisk the flour, baking powder, and salt together and set aside.
Beat softened butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the vanilla then eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
Reduce mixer speed to low and slowly mix in the flour mixture until combineds. Give the dough a final stir with a rubber spatula to make sure dough is combined.
Line large baking sheets with parchment paper. Using damp palms, roll 2 tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies with the buttered bottom of a drinking glass, then sprinkle and remaining sugar over flattened tops. (I just layed a piece of plastic wrap over my cookies and pressed them with the bottom of a clean glass.)
Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cook on baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.