Soft and Chewy Sugar Cookies

🥘 Ingredients

• baking powder
  2 teaspoons
• butter (unsalted, 226 grams, at cool room temperature)
  2 sticks
• egg yolk (egg plus 1, large)
  1
• flour (all-purpose, 318 grams)
  2 1/2 cups
• salt (fine sea)
  3/4 teaspoon
• sugar (granulated, 250 grams, 50 grams, plus 1/4 cup for rolling)
  1 1/4 cups
• vanilla extract
  1 teaspoon

🍳 Cookware

• bowl
• wire rack

1. 1

   Gather vanilla extract .

   vanilla extract: 1 teaspoon
2. 2

   Preheat the oven to 350°F. Line baking sheets with parchment paper.
3. 3

   In a medium bowl , whisk together the flour , baking powder , and salt to combine.

   flour: 2 1/2 cups (all-purpose, 318 grams), baking powder: 2 teaspoons, salt: 3/4 teaspoon (fine sea)
4. 4

   In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, ⏱️ 2-3 minutes . Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk , and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.

   butter: 2 sticks (unsalted, 226 grams, at cool room temperature), sugar: 1 1/4 cups (granulated, 250 grams, 50 grams, plus 1/4 cup for rolling), egg yolk: 1 (egg plus 1, large)
5. 5

   Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
6. 6

   Bake for ⏱️ 10-12 minutes , or until the cookies set and begin to brown. Cool for ⏱️ 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
7. 📝

   Servings: 16 large cookies