1-First Step: Get the oven and pans ready Start by preheating your oven to 350°F. Line your baking sheets with parchment paper so the cookies bake evenly and release easily after baking. Parchment paper is the best choice here because it helps prevent spreading and gives you a better texture than silicone mats or nonstick spray. While the oven heats, gather your ingredients and set out your butter so it is at cool room temperature, around 67°F. This matters because butter that is too soft can make the cookies spread too much. If your kitchen is warm, chill the butter briefly before using it.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together the 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon fine sea salt. Whisking helps spread the baking powder and salt evenly through the flour, which means better texture in every cookie. Fresh baking powder matters here. If yours has been sitting in the pantry for a long time, the cookies may not get those nice crinkly tops. A quick freshness check can save the whole batch.

3-Third Step: Cream the butter and sugar In a large bowl, beat the 2 sticks unsalted butter with 1 1/4 cups granulated sugar until the mixture looks light and fluffy. This usually takes a few minutes with a hand mixer or stand mixer. You want the mixture to look pale, smooth, and airy. This step adds tiny air pockets to the dough, which helps the cookies bake up soft instead of dense. Scrape down the sides of the bowl as needed so everything mixes evenly.

4-Fourth Step: Add the egg, yolk, and vanilla Beat in the 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until combined. The extra yolk gives the dough more richness and chewiness, which is why these cookies have such a nice texture.

For a slightly richer cookie, the extra yolk is one of the best little tricks you can use.

If you like vanilla-forward desserts, you may also enjoy reading about the flavor and benefits of vanilla extract.

5-Fifth Step: Mix in the flour mixture Slowly beat in the dry ingredients on low speed. Add them in stages if needed so the flour does not fly everywhere. Stop mixing as soon as the dough comes together. Overmixing can make the cookies tough, and soft cookies need a gentle hand. The dough will be thick and easy to scoop. If you want thicker cookies, you can chill the dough for 24 to 72 hours. Even a shorter chill of 30 minutes can help with shaping and spread, especially if your kitchen is warm.

6-Sixth Step: Shape and roll the dough Place the remaining 1/4 cup granulated sugar in a shallow dish. Divide the dough into balls, using about 3 tablespoons of dough per ball for the right spread. A medium cookie scoop works really well here and keeps the cookies uniform. Roll each dough ball in the sugar until coated. Then place the balls on the prepared baking sheets about 2 inches apart. Flatten each one slightly with your hand or the bottom of a glass. This helps them bake into those classic round sugar cookies everyone loves.

7-Seventh Step: Bake until just set Bake the cookies for 10 to 12 minutes, or until the edges are just beginning to brown and the centers look set but still a little soft. That slightly underdone look is what keeps them chewy after cooling. If you wait until they look fully done in the oven, they may end up drier than you want. Take the cookies out as soon as the tops lose their glossy raw look. They will continue to firm up on the baking sheet for a few minutes after leaving the oven.

8-Final Step: Cool and serve Let the cookies rest on the baking sheet for a couple of minutes, then move them to a wire rack to cool completely. This keeps the bottoms from overbaking and helps the cookies hold their shape. Once cooled, serve them plain or with a simple dip in coffee, milk, or hot cocoa. They are also lovely on cookie trays beside strawberry crinkle cookies for a colorful dessert spread.