1-First Step: Get the oven and baking sheets ready Preheat your oven to 350°F. Line your baking sheets with parchment paper. This matters more than people think because parchment helps the cookies bake evenly and keeps the bottoms from browning too fast. The recipe works best with parchment instead of silicone mats or cooking spray, since those can change how the dough spreads.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon fine sea salt. Whisking now helps the leavening and salt spread evenly through the dough, so every bite tastes the same. If you want stronger crinkly tops, use fresh baking powder.

3-Third Step: Cream the butter and sugar In a large bowl, beat 2 sticks unsalted butter with 1 1/4 cups granulated sugar for about 2 to 3 minutes. You want the mixture to look light and fluffy. This step adds air, which helps the cookies bake up with a soft middle. If the butter is too warm, the cookies may spread too much, so cool room temperature butter is best.

4-Fourth Step: Add the egg, yolk, and vanilla Beat in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract until combined. The extra yolk is one of the best tricks in this recipe because it adds moisture and chewiness. For a different flavor, you can add a little almond extract here instead of some of the vanilla.

5-Fifth Step: Mix in the flour mixture Slowly add the dry ingredients to the wet mixture. Mix just until combined. If you overmix, the cookies can turn dense instead of soft. A hand mixer works well here, especially if you are making a smaller batch. For best results, scrape down the bowl as needed so no dry flour hides at the bottom.

6-Sixth Step: Shape the dough and coat it in sugar Place the remaining 1/4 cup granulated sugar in a shallow dish. Use a cookie scoop to form the dough into balls, then roll each one in the sugar. A 3-tablespoon scoop gives the best spread and helps the cookies bake evenly. Set the dough balls on the lined baking sheets about 2 inches apart, then flatten them slightly with your hand.

7-Seventh Step: Bake until just set Bake for 10 to 12 minutes, or until the edges are set and just starting to brown. Do not overbake if you want soft and chewy sugar cookies. The centers may still look a little pale when you pull them out, and that is exactly what you want. They finish setting as they cool.

8-Eighth Step: Cool before moving Let the cookies rest on the baking sheets for 5 minutes before moving them to a wire rack. This helps them firm up without breaking. After that, transfer them gently and let them cool completely. If you want to decorate them, wait until they are fully cool so glazes or chocolate do not melt.