These are crispy cookies with a very slight chew in the middle. Yum. My normal sugar cookie recipe is very soft and almost cakelike in the middle. This is a nice change.
Mr. U, who normally doesn't like sugar cookies, said these were quite tasty and that they reminded him of pound cake!! WOW! I think it must be the sour cream in the recipe. They don't make me think of pound cake, but they are good!!!
Sour Cream Sugar Cookies
-adapted from a Martha Stewart recipe
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
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 line cookie sheets with parchment paper (my FAVORITE thing in the kitchen these days!!!). 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.)
Scoop 1 1/2 T of dough into your hand and roll into a ball and then roll in sugar. Place on cookie sheets about 2 inches apart. Bake until edges of cookies are just firm and tops are barely beginning to brown, 13-17 minutes. Transfer cookies to a rack to cool.
Makes about 30 cookies.