A classic sugar cookie is hard to beat. I’ve always loved the chewy sugar cookies they sell at Fresh Market and this recipe is the closest I’ve come to recreating them at home. A crackly sugar coating gives way to a buttery, doughy, chewy middle. The key is under baking them slightly so they don’t get too crispy while they cool. The extra egg yolks give these cookies a warm richness and the cream of tartar helps them maintain their shape while keeping them tender on the inside. I like making some mini cookies and sandwiching them with jam, nutella or ice cream…
- 2 sticks (8 ounces) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar (sanding or granulated) for rolling cookies
- Heat the oven to 350°F and arrange a rack in the middle. Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add yolks, vanilla, and salt and mix on medium speed until smooth, about 30 seconds.
- Add flour, baking soda, and cream of tartar. Mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.
- Roll dough in sanding or granulated sugar to coat and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 11-13 minutes. Immediately transfer to a rack to cool completely.