• Preheat oven to 350°F. Line two cookie sheet with silicone baking mats or parchment paper.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). Cream until the mixture is fluffy, about one minute.
• Add the egg, egg yolk, and vanilla and mix until smooth, then mix in baking soda, cream of tartar, and salt. Add flour and mix until cookie dough forms.
• Baking tip: be sure to remove these from the oven right as they start to turn golden and the top is no longer glossy. Don’t over bake!

For M&M Cookies:

• Scoop 2 tablespoon sized balls and place 3-inches apart on cookie sheet. Top each cookie with 5-7 M&Ms (any color and flavor). Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.

For Sugar Coated Cookies:

• Place colored sugar in a small bowl. Scoop 2 tablespoon sized balls. Roll cookie dough balls in sugar and place 3-inches apart on cookie sheet. Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.

For Blossom Cookies:

• Scoop 1 tablespoon sized balls and place 2-inches apart on cookie sheet. Bake for 7-9 minutes, or until the bottoms are just starting get golden and the top is no longer glossy. Unwrap Hershey’s Kisses while the cookies are baking, place one in the center of each cookie when hot from the oven. Cool before removing from cookie sheet.

For Sprinkle Cookies:

• Add sprinkles to cookie dough. Amount of sprinkles: use 1 cup total for entire batch of cookie dough. Scoop 2 tablespoon sized balls. Roll cookie dough balls in sugar and place 3-inches apart on cookie sheet. Bake for 9-11 minutes, or until the bottoms are just starting get golden and the top is no longer glossy.