Description

These scientifically-optimized sugar cookies utilize an extra egg yolk and a precise creaming method to achieve a remarkably soft, pillowy texture. By balancing hydration and aeration, this recipe creates a cookie that stays tender for days with a delicate sugar-coated finish.

Ingredients

318 grams All-Purpose Flour
226 grams Unsalted Butter (cool room temperature, approx. 65°F)
250 grams Granulated Sugar (for the dough)
50 grams Granulated Sugar (for rolling)
2 teaspoons Baking Powder
3/4 teaspoon Fine Sea Salt
1 Large Egg
1 Large Egg Yolk
1 teaspoon Vanilla Extract

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Instructions

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully homogenized.
In a large bowl, use an electric mixer with a paddle attachment to beat the butter and 250g of granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
Add the whole egg, the extra egg yolk, and vanilla extract to the butter mixture, beating until the emulsion is smooth and fully combined.
Slowly incorporate the dry flour mixture into the wet ingredients on low speed, mixing only until the white streaks of flour disappear.
Place the remaining 50g of sugar in a shallow dish, use a 3-tablespoon scoop to form dough balls, and roll each ball in the sugar to coat thoroughly.
Place dough balls 2 inches apart on the prepared sheets, flatten slightly, and bake for 10 to 12 minutes until edges are set but centers remain pale.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

To ensure the perfect crumb, measure your flour by weight rather than volume to prevent adding too much starch, which can lead to a dry cookie. Always use cool room temperature butter; if the fat is too soft or melted, the cookies will spread too thin and lose their characteristic softness.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American