Who doesn’t love a good sugar cookie?
Whether you take yours with or without sprinkles, a sugar cookie is a sugar cookie, and this recipe will help you make some that are both beautiful and delicious!
I found this recipe via Martha Stewart, and it’s a great one for getting a nice sized, flat cookie.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup unsalted butter (1 stick), room temperature
- 1 1/2 cups sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 cup sour cream
Preheat oven to 350 degrees.
In a medium sized bowl, whisk the four, baking powder, salt, and baking soda together.
In a separate bowl and using an electric mixer on medium-high, beat the butter and sugar until it is light and fluffy, around 2-4 minutes. Add the egg and vanilla and beat just until it is combined.
With the mixer on low, alternate adding half of the flour mixture followed by half of the sour cream, the remaining half of the flour, and then the remaining half of the sour cream. The dough will start to become more stiff.
For a larger cookie, scoop 3 tbsp of dough and roll into a ball. For a slightly smaller cookie, you can use 1 1/2-2 tbsp of dough.
Roll the cookies in sprinkles and place the cookies 3-4 inches apart on a cookie sheet as they will spread.
Bake larger cookies 20-25 minutes and slightly smaller cookies 10-15 minutes. You want the cookies to be firm around the edges. Let them cool on the rack for a few minutes and then carefully transfer them to a cooling rack.