Wednesday, August 5, 2009

THE Sugar Cookie

As with THE Chocolate Chip Cookie, everyone has their own preference of how they want their sugar cookie to be. Thin and crispy. Plump and soft. To each their own.

This cookie recipe is plump and soft. Don't roll them too thin, and DON'T overbake.



Recipe Courtesy of Eileen Sieger

INGREDIENTS

4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup sour cream

DIRECTIONS

Sift together the flour, baking powder, baking soda, and salt; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill.

Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2 comments:

Kristie said...

Sugar cookies are my FAVORITE!

Luke and Nat said...

Is it even a sugar cookie if it's brittle and thin? I think those are sugar wafers...a REAL sugar cookie is like 1/2 inch-1 inch think and has a FAT layer of frosting...I like my sugar cookies with 1/2 tsp of lemon extract for a little spark...wow, you made my mouth water...time to go make these, I think I have everything! :p