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. 
Equipment:
- Stand mixer or hand mixer
- Cookie sheet
- Cookie scoop
- Silicone Mat (optional)
Tips:
- 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
2 eggs
1 tablespoon vanilla extract
Sugar for rolling
Instructions:
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Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone mat.
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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.
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Lower the speed and add the eggs and vanilla until well combined.
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Next add the flour and baking soda to the butter and egg mixture, mix until a dough forms.
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Cover the cookie dough with plastic wrap and refrigerate it for 30 minutes.
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Scoop your sugar cookie dough into a medium sized ball about 1 inch in diameter and roll them in some sugar.
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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.
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Remove cookies from the oven and leave them on the cookie sheet until completely cooled. Remove sugar cookies from cookie sheet and enjoy!
Storage:
- Store them in an airtight container for up to 1 week.
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