Cookie Crazie was gracious enough to share her recipe with cookie bakers everywhere, and this recipe is so much more moist and tasty than any of the recipes I've found on the Internet, AND the edges of the cookie are more firm/sharp looking than my previously posted go-to recipe. Here is my friend's final result using the new recipe- what a difference a couple of ingredients makes!!
My Sugar Cookie recipe below was adapted from here: Cookie Crazie's blog. I use slightly less flour than she does, but other than that I use the same ingredient quantities that she uses. I typically double this recipe and haven't had any problems with the dough consistency.
1 C butter, softened
1 1/2 C sugar
1 large egg
1 tsp vanilla (or any other extract/emulsion flavor)
1/2 C sour cream
4 1/2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Instructions: Preheat oven to 325 degrees F
1) Cream butter, sugar, egg, vanilla, & sour cream.
2) Blend in dry ingredients.
3) Roll dough to desired thickness (I prefer to use a Dobord on the middle setting, cover with parchment paper, then roll out dough directly on the parchment paper that gets transferred to the baking sheet).
4) Cut into shapes.
5) Transfer parchment paper to cookie sheet OR place cookies on an ungreased cookie sheet.
6) Bake for 18-20 minutes.
7) Transfer to a wire rack then cool the cookies.
8) Decorate with icing, sprinkles, or just enjoy them plain.
To make a chocolate sugar cookie:
Substitute 1/2 C cocoa for 1/2 C flour