My husband LOVES sugar cookies.
Not the hard, thin ones but the big, soft, flaky sugar cookies slathered in buttercream icing.
I love sugar. I also love cookies. But I am not a sugar cookie fan per se. However, there is this one local restaurant that makes the biggest, flakiest, most melt in your mouth sugar cookies that will convert even the biggest non-sugar cookie person like me.
This is my attempt at recreating them. They got my husbands seal of approval and have been deemed blog worthy by my kids, so here it goes...
Super Soft Sugar Cookies
Yield: 12 giant cookies, 24 smaller cookies
3 cups all purpose flour
3/4 teaspoon salt
1/2 Tablespoon cornstarch
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 cup white sugar
1 cup unsalted butter at room temp (2 sticks)
1/2 cup sour cream
1/4 cup cream cheese at room temp
1/2 Tablespoon vanilla
In a stand mixer, combine butter, cream cheese and sugar until fluffy. Add your egg, vanilla and sour cream. Mix until well combined.
In a separate bowl, combine your dry ingredients (flour, salt, cornstarch, baking powder and cream of tartar). Once combined, add in 3 batches to wet mixture.
Line a baking sheet with wax paper. Place dough on wax paper and top with another sheet of wax paper. Place another baking sheet on top and press down, flattening the dough until it's 1/2" thick. Refrigerate for 20-30 minutes or until dough is thoroughly chilled.
Preheat oven to 350.
Remove dough from refrigerator. Using a cookie cutter, inverted glass cup or biscuit cutter, cut your cookies out of the dough and place on a greased baking sheet. (Note: I bake 6 large cookies on one baking sheet).
Bake for about 15-18 minutes for large cookies or 10-12 minutes for smaller cookies. Do NOT over-bake. As soon as you see the bottoms begin to turn golden, remove them from the oven. I usually test them with a light tap on the top to see if they feel baked. I err on the side of pulling them out just before they're done rather than over baking them.
Let cool and frost with your favorite frosting. I will be sharing the recipe for my sweet and tangy buttercream tomorrow!