Giant Sugar Cookie
(from mbayless’s recipe box)
Source: Martha Stewart
Prep time: 15 minutes
Cook time: 20 minutes
Serves 10 people
Categories: cookies, desserts, holiday, not tried
Ingredients
- Ingredients
- • 2 cups all-purpose flour, spooned and leveled
- • 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
Directions
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Directions
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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.
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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.
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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.)
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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.