Make the oven ready by preheating it to 375°F. Get parchment paper and line baking sheets with paper as this prevents the cookies from spreading unevenly.

Use a stand mixer that has a paddle attachment fitted, or use a hand mixture, beat sugar and butter for 2 minutes, or to the point its becomes light and creamy. Afterward, add the egg, extracts, and egg yolk, and beat all ingredients until they are combined very well. If you feel necessary, scrap the sides of the bowl.

Combine flour, baking soda, baking powder, and salt in a separate bowl. Gently add the dry ingredients into the wet ingredients, beat it until all the ingredients are wholly combined.

Take a shallow bowl or plate and pour ½ cup of sugar into it. With 1-1/2 tablespoon balls, scoop the dough; you can use a cookie scoop if you want and add some sugar.

Keep the dough balls on the prepared baking sheets in a position where all are two inches apart.

To make flat cookies: If you want to flatten every dough ball, use the glass's bottom. The cookies will end up subtly puffy if you don’t flatten them.

Keep baking until all the edges are set or for 7-10 minutes. The cookies should harness some lighter color shade and not wholly brown. I would suggest rotating the baking sheets at least once during baking time. Keep the baking sheets on wire racks and allow them to cool for some time. Give the proper time to baking sheets for cooling between batches.