Description

These scientifically-developed soft sugar cookies utilize a precise ratio of butter and an extra egg yolk to ensure a consistently tender, melt-in-your-mouth crumb. This reliable formula prevents over-spreading, resulting in pillowy cookies that stay fresh and soft for days.

Ingredients

318 grams all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
226 grams unsalted butter, cool room temperature (65°F)
250 grams granulated sugar
50 grams granulated sugar (for rolling)
1 large egg
1 extra egg yolk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (177°C) and line two heavy-gauge baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt to ensure the leavening agent is evenly distributed.
In a stand mixer fitted with the paddle attachment, cream the butter and 250 grams of sugar on medium-high speed for 2 to 3 minutes until pale and fluffy.
Add the egg, extra egg yolk, and vanilla extract to the mixture and beat until fully incorporated, scraping down the sides of the bowl.
Turn the mixer to the lowest setting and slowly add the dry ingredients, mixing only until the last streaks of flour disappear.
Using a 3-tablespoon scoop, form the dough into balls, roll each in the remaining sugar, and place 2 inches apart on the baking sheets.
Flatten each ball slightly with a flat-bottomed glass and bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Let the cookies rest on the baking sheet for 5 minutes for carryover cooking before transferring to a wire rack to cool completely.

Notes

To maintain the signature soft texture, avoid over-baking the cookies; they should look slightly underdone in the center when removed from the oven. Storing them in an airtight container with a slice of bread will help retain moisture and keep them pillowy for several days.

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