This recipe is for the perfect classic soft drop sugar cookies. They are simple, sweet, a little bit crinkly with a hint of vanilla. What makes these sugar cookies so good is that they contain an extra egg yolk. The extra egg yolk makes them rich and yummy.
In a large bowl combine the softened butter and granulated sugar. Add the egg, egg yolk and vanilla and stir to combine.
Add the baking powder, baking soda, salt and flour and combine.
Roll the dough into balls with 2 tablespoon of batter each. Place on a baking sheet.
Bake for 9 minutes.
If refrigerating the dough (optional): Place the balls of dough directly from the fridge onto a baking sheet and into the oven. Bake for 11 minutes.
Notes
You can refrigerate the dough if you want to make the dough ahead of time, or if you are concerned that your butter is too soft, but it is not necessary. The dough also freezes well.Roll the dough into round balls before baking to help give the cookies that very round shape when they are fully baked.Bake for 9 minutes and no more to ensure nice soft, chewy cookies. You do not want the edges to turn brown. The centers can be slightly soft when removing the cookies from the oven. They will continue to firm up and cook on the hot baking sheet after you remove the it from the oven.