I define the perfect sugar cookie as crunchy on the outside, soft and chewy on the inside. That’s what I achieved when I came up with this recipe. There is a certain ingredient that some may find odd, but it gives this cookie the perfect texture. What is this ingredient you might ask? Sour cream. I know it sounds a bit off but it’s only a small amount and you won’t taste a bit of sour cream! I rolled these cookies in large sugar crystals for aesthetics but normal granulated sugar will work just fine.
- Stand mixer or hand mixer
- Cookie sheet
- Cookie scoop
- Silicone Mat (optional)
- To achieve the perfect shaped cookie, use a circle cutter or the top of a large cup that is larger than the cookie. As soon as you take the cookie out of the oven, take your cutter/cup and put it on top of the cookie and move it around in a circular motion until it is round.
Sugar Cookie Recipe:
3 cup flour
1/2 tsp baking soda
2 sticks butter
1 tab shortening
1 1/2 cup white sugar
1 tablespoon sour cream
1 tablespoon vanilla extract
Sugar for rolling
Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone mat.
In a stand mixer with the paddle attachment, cream together your butter, shortening, sugar and sour cream for 5 minutes or until light and fluffy.
Lower the speed and add the eggs and vanilla until well combined.
Next add the flour and baking soda to the butter and egg mixture, mix until a dough forms.
Cover the cookie dough with plastic wrap and refrigerate it for 30 minutes.
Scoop your sugar cookie dough into a medium sized ball about 1 inch in diameter and roll them in some sugar.
Place your the rolled sugar cookies on a cookie sheet about 2 inches apart and bake them for 18-20 minutes or until the edges are slightly brown.
Remove cookies from the oven and leave them on the cookie sheet until completely cooled. Remove sugar cookies from cookie sheet and enjoy!
- Store them in an airtight container for up to 1 week.