Nov 222010
 

Pictures

Ingredients

Ingredients

Adding the Flour

Adding the Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Whisking

Whisking

Butter

Butter

Adding Sugar

Adding Sugar

Creaming Butter and Sugar

Creaming Butter and Sugar

More Creaming

More Creaming

Creamy!

Creamy!

Adding Egg

Adding Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Sour Cream

Adding Sour Cream

Adding More Flour Mixture

Adding More Flour Mixture

Cookie Dough!!

Cookie Dough!!

Dipping in Colored Sugar

Dipping in Colored Sugar

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Racks of Cookies

Racks of Cookies

Close Up of a Pink Cookie

Close Up of a Pink Cookie

All Prettied Up on Pretty Tray

All Prettied Up on Pretty Tray

Martha’s Sugar Cookies

2 cups flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter (1 stick) room temperature
1 1/2 cups sugar, plus more for sprinkling
1 whole egg
1 teaspoon vanilla
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. (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.