In a small bowl, whisk together the dry ingredients, then set aside.
In a stand mixer, mix together the butter and sugars on medium speed until completely combined. Mix in the egg, egg yolk, vanilla and almond extract, stirring until just combined.
Mix in the dry ingredients. Do not over-mix. Place the bowl in the fridge for a couple minutes to rest.
Using a cookie scoop, scoop out balls of dough and roll them in sugar (or sprinkles) and place on a cookie sheet lined with a silpat, cover them and set them in the fridge for at least 6 hours but preferably overnight.
Place cookies about 2 inches apart on a large cookie sheet lined with a silpat. Bake for 8-10 minutes. Transfer to a cooling rack. Sprinkle the cookies with a little decorative sugar (optional). Wait for them to cool as they are best after resting and enjoy!
To freeze sugar cookie dough, shape it into a log, wrap tightly in plastic wrap and put in an airtight container before freezing.
Soft Sugar Cookies
Amount Per Serving (1 cookie)
Calories 263Calories from Fat 99
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 339IU7%
* Percent Daily Values are based on a 2000 calorie diet.