SOFT Sugar Cookies

I still haven't found, in the two I've used ever in my baking career, a sugar cookie recipe that is good enough to stand alone. (i.e. sweet) I know typically they are always frosted and that gives the sugar hit, but sometimes you just want them plain. I actually added about 1/4 cup of sugar to this recipe, and it didn't really do much to the sweetness, but they were certainly edible to eat plain. I've had them sitting out uncovered and they are still soft when you bite into them. I call that success! I rolled my dough to about 1/4+ thick and put on parchment. I think they look the most edible when the bottoms get a bit brown, but to each his/her own. With one sheet of larger sized cookies (thanks Emily for the cookie cutters!) I think 9 minutes worked well, but every oven can vary.

Also, I need directions spelled out in a recipe, this one doesn't do that. It says to combine everything at once except the flour, etc. but I think you should cream the butter and sugar first. I did it all at once and the butter never got totally smooth. It all still worked out, but I'd suggest doing just butter, sugar until smooth, THEN the rest of whatever it says. I used my Kitchenaid mixer as well.

Soft Sugar Cookies
by Alison Tolbert

1 cup sour cream
2 cups white sugar
1 cup butter
4 eggs
1 tsp vanilla or almond extract
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla. Beat for a 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

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