Sunday, April 1, 2007

Giant No Roll Sugar Cookies

Sugar Cookies

Raise your hand if you love sugar cookies, but hate the work of rolling out the dough and cutting them out, baking, cooling and icing. Me! Me! Drives me crazy. I love the cookies, it just seems like so much work. And I'm all for less work. These cookies bake up into massive, soft on the inside, chewy on the outside cookies with a bit of tang from the sour cream that's in the dough. You don't have to make them huge, you can make them smaller and just reduce the baking time.

Adapted from Everyday Food April 2007

2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter (or 1 stick/8 tbsp), softened
1 1/2 cups sugar, plus some for sprinkling on top (I found them a bit sweet with this much sugar, so I reduced it to 1 1/4 cups)
1 egg
1 tsp vanilla
1/4 cup sour cream

In a bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

With an electric mixer, blend the butter and sugar until it forms a paste. Add the egg and vanilla, and blend well.

With the mixer speed on low, add in 1/2 of the flour mixture; followed by the sour cream, then the remaining flour mixture. Mix until just smooth. The dough will be stiff. You may have to use a wooden spoon and mix it by hand to get the flour really incorporated.

Drop approximately 3 tbsp (yes, you heard that right) of dough per cookie on an ungreased baking sheet 3-4 inches apart. Shape and flatten somewhat, and then sprinkle with sugar.

Bake at 350 F until the cookies edges and tops just begin to brown, about 18-22 minutes.

These cookies bake into HUGE, chewy on the outside, soft on the inside sugar cookies.

To make these smaller, more normal sized, I roll the dough into walnut sized balls, and then in sugar to coat, place them 2 inches apart on a cookie sheet and flatten somewhat. If you do this reduce the baking time to around 8-10 minutes and watch carefully.

These are for sure going to be a lunch box favorite in our house for a long time to come!
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