My Baking Adventures

I started making these cookies last year, when my subscription to Everyday Food was still active. They are perfect sugar cookies – chewy, vanilla-y, and of course, sugary – and a nice change from the standard “cut-out cookies”.

The kids love to make ice-cream sandwiches from them. The only change I made to the recipe was to make smaller cookies – using my #30 scoop, I get 17 cookies from this recipe. They freeze really well too, so if you find yourself with extra kids running around (as I do), or need a last minute *something* to take to a friends house, these are it.

Enjoy!

Sugar Cookies – adapted from Everyday Food

2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream

Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.