These chewy sugar cookies are buttery, soft, and perfectly tender. It's a drop-style cookie - so instead of rolling out the dough and cutting it into shapes, the dough is formed into balls and rolled in sugar. There's no chilling involved, and you end up with delicious sugar cookies that are chewy and oh so flavorful.
Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
In a separate large bowl, beat together the butter and 1 ¼ cup sugar until fluffy.
Beat in the egg, egg yolk, vanilla extract and almond extract.
With the mixer on low speed, beat the flour mixture into the butter mixture about ½ at a time.
Pour the ⅓ cup sugar onto a plate.
Form the dough into balls about 1 tablespoon in size. Then roll each ball in the sugar and place 2 inches apart on the lined cookie sheet.
Bake the cookies 1 sheet at a time on the middle rack of the oven for 8-10 minutes, or until the tops look just set.
Cool the cookies on the lined sheet for at least 10 minutes, then transfer to a wire rack to continue cooling
Store cookies in an airtight container at room temperature for up to 4 days. Make-Ahead Tips & Freezing
After cookies are baked and fully cooled, store in an airtight conainer and freeze for up to 3 months. Then in the fridge, then bring to room temperature before enjoying.
Cookie dough can be made. Then cover the bowl and store in the fridge for up to 48 hours.
To freeze cookie dough - make the dough and form it into balls. Place balls on a tray, and refrigerate for 30 minutes. Then place balls in a freezer bag and freeze for up to 3 months. When ready to bake, remove from the freezer and roll in the sugar. Then bake (from frozen) as directed. They'll need 1-2 extra minutes.