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 Dry Ingredients
Whisk the flour, baking soda, salt, and cream of tartar until evenly mixed; set aside for later use.
Cream Together Butter & Sugar
Using a stand mixer, beat together the butter and sugars until fluffy (approximately 3 minutes). Be sure not to over-mix, as this will add too much air to the dough and prevent it from being soft.
Be sure that your butter is still cool; if it is too warm, the cookie will spread too much.
Scrape down sides of bowl, and add the egg, yolk, cream, and vanilla to the butter and sugar mixture; mix on low until fully incorporated.
Combine and Chill Dough
After mixing in the egg mixture, add the flour into the butter mixture and mix until no flour is visible. Do not over-mix, or the cookies will not become as soft.
Place dough in a container and cover with plastic wrap; place in refrigerator for 30-60 minutes; this allows dough to become firmer and makes scooping easier.
Scoop and Chill Overnight
Once firm, scoop dough with a 2-tablespoon scoop and roll the balls between your palms. Place cookies on a parchment-lined baking sheet.
Wrap baking sheet tightly with plastic wrap and refrigerate 3-4 hours (longer is better, as it will produce a thicker cookie with gooey centers).
Bake at 350F
Preheat oven before cooking cookies. Bake cold cookies on a parchment-lined baking tray. The cookies will take approximately 8-9 minutes to bake.
The centres of the cookies will appear puffy and will no longer appear wet when fully baked; cool on wire rack in the pan until ready to serve.
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.
