Our favorite Soft and Chewy Sugar Cookies

I found out something very, very exciting yesterday morning…….

Superbowl Sunday is February 3………. which is less than one month away….. and this I figured out by utilizing my astounding mathematical calculations.  And that means…dun dun dun….. it’s time to start planning! Because for us, really, the best part of the day is the game the commercials the food.

I’ve already got lots of ideas pinned on my Pinterest page (don’t say you didn’t see that coming), and a few more favorites that will make a return appearance from last year – so it promises to be an epic, food/football/fun filled day.

Love it.


Soft and Chewy Sugar Cookies – adapted from Martha Stewart

2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar, plus more for sprinkling
1 large egg
1 tsp. vanilla extract
1/4 cup sour cream (or cream cheese)
In a medium bowl, whisk together flour, baking powder and baking soda; set aside. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth.
Drop mounds of dough into a bowl of granulated sugar, and roll to coat. Place dough onto a parchment lined sheet and chill for at least an hour before baking. When ready to bake, preheat the oven to 350 degrees. Place the dough balls  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, 12 to 15 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

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