Ingrédients pour Big Soft Sugar Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- baking powder
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- coarse sugar, for sprinkling
- 1 teaspoon ground cinnamon
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Comment préparer Big Soft Sugar Cookies
- Preheat oven to 350°F (175°C).
- Grease two large baking sheets.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until well combined. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/4 cups granulated sugar with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Beat in 1/2 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually beat in half of the dry ingredients until just combined.
- Stir in the remaining dry ingredients with a spoon until just combined. Do not overmix.
- Scoop heaping tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, leaving about 3 inches between each cookie. This will make approximately 24 cookies.
- Butter the base of a flat-bottomed glass that is approximately 3 inches wide.
- Dip the bottom of the glass into 1/4 cup granulated sugar.
- Gently press down on each cookie with the sugared glass to flatten it into a 3-inch round, re-coating the glass with sugar as needed.
- Sprinkle cookies with coarse sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when lightly pressed.
- Immediately remove cookies from baking sheets and transfer to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
18g
Carbs
7g
