Martha’s Sugar Cookies
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. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
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.
NOTES- I dipped the balls of cookie dough in colored sugar so they would be extra colorful! I also used vanilla sugar (a jar of sugar with vanilla beans in it). I use the vanilla sugar for all my sugar cookies. I love vanilla! These cookies are crunchy on the outside cut soft on the inside. Yummy, now I want one and they are all gone!
Original recipe here.