Classic Vanilla Slice-and-Bake Cookies

1. Creaming the Butter and Sugars

In a large mixing bowl, using an electric mixer set to medium-high speed, cream together the softened unsalted butter, granulated sugar, and confectioners' sugar until the mixture is pale and fluffy, which should take about 3 to 6 minutes.

2. Incorporating the Wet Ingredients

Add the egg yolks and vanilla extract to the butter-sugar mixture, beating for about 30 seconds until fully incorporated. Pause to scrape down the sides of the bowl to ensure even mixing.

3. Combining the Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour and salt. Switch the mixer to low speed and carefully add the flour mixture to the wet ingredients, mixing until just combined, about 30 seconds. Avoid over-mixing to ensure a tender cookie texture.

4. Shaping the Dough

Turn the dough out onto a clean surface and divide it into two equal portions. Shape each portion into a 6-inch-long cylinder, roughly 2 inches in diameter. For an added decorative touch, roll the cylinders in colored sugar, finely chopped nuts, or sprinkles if desired.

5. Chilling

Wrap each dough log tightly in plastic wrap, twisting the ends to secure and help form a uniform cylinder. Refrigerate the logs until firm, ideally for at least 2 hours or up to 48 hours for best results.

6. Slicing and Baking

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Slice the chilled dough into ¼-inch-thick rounds, turning the log after each cut to preserve the circular shape. Arrange the cookies on the prepared baking sheets, spaced about ¾ inch apart. Place the sheets on the upper-middle and lower-middle racks of the oven and bake until the edges are just turning golden, approximately 12 to 15 minutes. For even baking, switch and rotate the sheets at the halfway point.

7. Cooling

After removing from the oven, let the cookies rest on the baking sheets for 3 minutes before transferring them to wire racks to cool completely.