Sugar cookies are a difficult cookie to master. Often they turn out underwhelming, either too dry or too sweet or not vanilla-flavored enough. I tweaked so many recipes trying to find the perfect combination of vanilla flavor, just the right sweetness and butteriness, and the right chewy-soft texture. My secret ingredient here is cornstarch, which helps the cookies achieve the perfect chewy-soft texture.
This recipe is also wonderful because you don’t need to chill the dough. Mix ingredients together, then shape and bake. Perfect for when the craving for cookies hit and you CANNOT WAIT.
These keep really well after baking in an airtight container. That is, if you have leftovers….
1 1/2 sticks of butter, softened
1 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In a small bowl, which together the flour, cornstarch, salt and baking soda, Set aside.
Beat together the butter, sugar and vanilla extract until light a creamy. Add in the egg and egg yolk one at a time until well-combined. Stir in the flour mixture gradually.
Drop heaped tablespoons of dough balls onto the prepared baking sheets. Flatten the dough balls slightly with the palm of your hand. Bake the cookies for 8 to 10 minutes until the edges are just set and barely beginning to turn golden brown. Cool on the baking sheet. Enjoy!