your oven to 350 degrees F (180 degrees C) and place the oven rack in the center
of the oven. Line two baking
pans with parchment paper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat
until creamy. Add the
sugar and vanilla extract and beat on medium high speed until light and fluffy (about
two to three minutes). Add the egg and cream and beat until incorporated. Scrape down the sides and
bottom of your bowl as needed.
In a separate
bowl, whisk together the flours, baking powder, baking soda, and salt. Add the flour mixture to
the butter mixture and beat just until incorporated.
Drop (can use a
spoon or an ice cream scoop) about one teaspoon (10 grams) of the batter onto
your baking sheet, spacing the cookies about two inches (5 cm) apart. Then, with
the palm of your hand, gently flatten. Bake the cookies for about 15
minutes, or until they are golden brown. (The longer you bake the cookies the more crispy they will be.) Rotate
your baking sheet front to back about halfway through the baking time. Remove
from oven and place on a cooling rack. Let the cookies cool for a few minutes on
the baking sheet before transferring them to a wire rack to finish cooling.
The cookies can be
stored in an airtight container for about five to seven days, or they can be
Makes about 60 - 2
inch (5 cm) cookies.
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