I adore sugar cookies... almost as much as I love cupcakes. I spent weeks searching for a really awesome cookie recipe. I wanted one that was super soft, a little bit on the floury side, and wasn't super sweet. In one weekend, I tested seven different recipes until I found this one on All Recipes. I have since adapted it. I'm including the original here, but will put my adaptations in parenthesis.
Ingredients
* 4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg (1/8 tsp nutmeg)
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1/2 cup sour cream (Plain, fat-free or low-fat yoghurt)
Directions
1. Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch (I roll mine really thick) in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
3. Bake for 5 to 6 minutes (depends on your oven but I cook until just barely golden on the bottom) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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