For best results, chill stuffed cookies for an additional 15 to 20 minutes before baking to make sure they hold their shape.
This article originally appeared in our Holiday 2021 issue. Get the magazine here.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium until well combined, about 1 minute. Add the eggs and yolk and vanilla; beat until well combined, scraping down the sides of the bowl, about 1 minute.
In a large bowl, whisk the flour, baking soda, and salt. Add the flour mixture to the mixer on low until just combined.
Chill dough for at least 2 hours or overnight. The dough can be refrigerated for up to 4 days in an airtight container or frozen in portions for up to 2 months.