The Giant Sugar Cookie

Another one from the Archives!  I still make these a lot too!  Enjoy!

I have made these twice in the last week or two.  We love them here in our home.  They are super easy and super quick.  Jace and I whipped these up while Adam went home teaching last night and before him and Corban got home they were done and just starting to cool.  Thought I would share.  Enjoy!

Makes 10 * Prep time 15 minutes * total time 1 hour

What you’ll need:

*2 cups flour, spooned and leveled

*1 teaspoon baking powder

*½ 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

What to do:

1. Preheat oven to 350, 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.

2 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.

3. 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.)

4. 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.