Prep work. Preheat the oven to 350°F (175°C). Then, line three baking sheets with parchment paper for easier cleanup. The cookies will bake fine on ungreased sheets if you don’t have parchment.
Cream the butter and sugar. In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed. Beat for at least 3 minutes until the mixture is pale, light, and fluffy. Then, add the egg yolks and vanilla extract. Beat for another minute until fully combined.Tip: Proper creaming adds air into the dough, helping the cookies stay light and tender. Mix the dry ingredients. In a medium bowl, whisk together the flour and salt. Then, slowly add the dry ingredients to the creamed butter mixture, one cup at a time. Mix on low speed until just combined. Avoid overmixing. The dough should be soft, smooth, and hold together when rolled into a ball.
Shape the cookies. Roll the dough into 1-inch balls (about the size of a large marble). Then, roll each ball in granulated sugar to coat the surface completely. Next, place the balls on the prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
Add the cherries. Press a small indentation into the center of each ball using your thumb, the back of a teaspoon, or the rounded end of a wooden spoon. Be careful not to press too deeply; about halfway through is perfect. Then, place a cherry (halved or whole, depending on your preference) in the center of each indentation.
Bake the cookies. Bake in the preheated oven for 13–14 minutes or until the bottoms are golden brown.Tip: Slightly golden edges are okay, but avoid overbaking to keep the cookies tender. Cool. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. Cooling on the racks prevents soggy bottoms and helps the cookies firm up.