Ingredients (~24 cookies)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 tsp cream of tartar
- 1 cup unsalted butter, cool room temperature
- 1 cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tbsp heavy cream, room temperature
- 2 tsp vanilla bean paste or extract
- 1/2 cup granulated sugar, for rolling
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. Set this aside for later.
Cream the Butter and Sugar
In a stand mixer, cream the butter and sugar together for ~3 minutes until it’s light and fluffy. This step incorporates air into the dough, which is key for a soft texture.
Make sure your butter is cool to the touch, not warm. If it’s too soft, the cookies will spread too much in the oven.
Scrape down the bowl, then mix in the egg, egg yolk, heavy cream, and vanilla.
Combine and Chill the Dough
Scrape down the bowl again and mix in the flour mixture until just combined. Be careful not to overwork the dough.
Cover the bowl and chill in the fridge for ~30 minutes. This firms up the dough just enough to make it easier to scoop.
Scoop and Chill Overnight
Once chilled, scoop the dough into 2-tablespoon-sized balls and roll each one between your palms. Place them on a parchment-lined baking sheet.
Wrap the pan tightly with plastic wrap and chill the dough in the fridge for at least 3-4 hours; an overnight chill will give you thicker cookies with gooier centers.
Bake at 350F
When you’re ready to bake, preheat the oven. Bake the cold cookies on a parchment-lined baking sheet for ~8-9 minutes.
The centers should look puffy and no longer wet when they’re done. Let them cool on the pan on a wire rack.
Soft Sugar Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 tsp cream of tartar
- 1 cup unsalted butter cool room temperature
- 1 cup + 2 tbsp granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tbsp heavy cream room temperature
- 2 tsp vanilla bean paste or extract
- 1/2 cup granulated sugar for rolling
Instructions
- Whisk flour, baking soda, salt, and cream of tartar in a medium bowl.
- Cream butter and sugar in stand mixer until light and fluffy, about 3 minutes.
- Add egg, egg yolk, heavy cream, and vanilla to mixer. Beat until combined.
- Mix in dry ingredients until just combined.
- Chill dough 30 minutes.
- Scoop into 2-tablespoon balls, roll between palms.
- Place on parchment-lined baking sheet, wrap with plastic, and chill 4 hours or overnight.
- Preheat oven to 350F.
- Bake cold cookies 8-9 minutes until centers are puffy and set.
- Cool on pan on wire rack.
