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
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 teaspoon vanilla extract
1/2 cup sour cream
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.
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.