Soft and chewy bakery-worthy sugar cookies
This is one of the BEST recipes for soft sugar cookies. They are buttery, slightly chewy, sweet, and all around delicious.
In a small bowl, whisk together the dry ingredients (flours, salt, and baking soda) and set aside.
In another bowl, using a hand or stand mixer (paddle attachment), mix together the melted butter and sugars on medium speed until it completely comes together. Mix in the egg, egg yolk, and vanilla.
Mix in the dry ingredients in thirds until it all comes together. Careful not to over mix since we’re going for a more dense but tender cookie. Pop the bowl in the fridge for a couple minutes while you clear some space on your counter.
Line a plate or small cookie sheet with wax paper or parchment paper. You will not be baking on this sheet. Using a large ice cream scoop (about 1/4 cup) scoop out the dough and set them side by side on your tray. I like to lightly roll them between my palms to get a smooth top when baking (totally optional). Place them in the fridge for at least 4 hours but preferably overnight. You want them to be almost rock hard when you put them in the oven.
When ready, preheat the oven to 375F. Place 4 cookies about 2 inches apart on a large cookie sheet. Bake for 10-12 minutes. Start with 10 and go up from there. You’re looking for a LIGHT golden brown edge. They’ll still look pretty pale in the middle but they will darken as they cool.
Transfer to a cooling rack. This is optional but while they’re still warm, you can sprinkle the cookies with decorative sugar (found in the sprinkle section) to get that bakery-style look. They will seem a little doughy in the middle but that’s what we’re going for. Once they cool to room temp, the centers will solidify to get that soft and tender chew. So wait patiently then enjoy!