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soft buttery new york cookies

NY Sugar Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cooling rack
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Rolling Pin optional
  • 2 Small bowl for sanding sugar and egg wash, optional

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • 1 1/4 cup granulated sugar plus extra for rolling
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon whole milk
  • 1/4 cup coarse sanding sugar optional for topping

Instructions
 

  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  • Add the egg, egg yolk, and vanilla to the butter mixture and beat until smooth and glossy.
  • Mix in the milk just until combined.
  • Add the dry ingredients to the wet in two additions, mixing on low just until a soft dough forms and no dry streaks remain.
  • Cover the bowl and chill the dough for 1 hour to firm slightly for easier handling.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  • Scoop the dough into 1.5-tablespoon portions, roll into balls, and, if desired, roll each ball in granulated or sanding sugar to coat.
  • Arrange dough balls 2 inches apart on prepared sheets and lightly flatten the tops with your fingertips for even spreading.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers are just barely pale and puffy.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Repeat with remaining dough, keeping unbaked portions chilled between batches.

Notes

For the classic New York bakery-style chew with a tender center, avoid overbaking and pull the cookies when the centers still look slightly underdone, as they will finish setting on the sheet. Chilling improves flavor and reduces spread, but for thicker cookies, chill shaped dough balls for 20 minutes before baking. If the dough seems sticky, dust your hands lightly with flour or chill longer. For crisp edges, bake on light-colored sheets and flatten a bit more; for softer cookies, reduce flattening and pull at 9 minutes. You can flavor variations with 1/2 teaspoon almond extract or finish warm cookies with a light sprinkle of flaky salt to balance sweetness.
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