It’s been a little rainy lately and I was in the mood for something colorful, but also for something that wasn’t going to be a lot of work. My son had been asking for sugar cookies and I still hade sprinkles left over from my un-fun-funfetti cake, so I was set!
This recipe has always been tried and true for me and I needed something to bake that would be neurotic free. (Of course, I haven’t made these in a while, so while they were baking I was convinced that I was going to over bake them.)
The result, is a sweet, crunchy on the outside, chewy on the inside circle of joy.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup sour cream
- Sprinkles (as desired)
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. Switch the mixer to low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mixing just until smooth. Carefully fold in sprinkles.
- Drop mounds of dough, about 2 to 3 tablespoons, 3 to 4 inches apart, onto two parchment lined baking sheets. Bake until edges of cookies are just firm and tops are barely beginning to brown, about 20 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.