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Preheat your oven to 350°F and prepare baking sheets by lining them with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt by whisking them together.
In a large bowl, use an electric mixer with a paddle attachment on medium-high speed to cream the softened butter and 1¼ cups of sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
Make sure to scrape down the sides and bottom of the bowl to ensure everything is well mixed.
Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until everything is well combined, scraping the bowl as necessary.
Gradually mix in the flour mixture until just combined.
In a shallow dish, place the remaining ¼ cup of sugar.
Use the small spring-loaded scoop (2 scoops each) to portion out the dough and roll each piece in the sugar* to coat it evenly.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one, and gently flatten them with the bottom of a measuring cup.
Bake the cookies for 12 minutes
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.