"Not a real sugar cookie but a soft blank slate" - those are the words of one of the reviews from About.com and I have to admit, that's pretty accurate to describe this cookie. I was still in "gotta use up sour cream" mode so I tried out this recipe. Usually I can tell if I like a cookie in the first bite. For this one, I had to eat a whole cookie and even then I wasn't really sure how I felt about it. My first thought was "wow, this is really..... bland." I liked the soft texture but I wouldn't call this a sugar cookie. If you want it sweeter, add a frosting or glaze. Otherwise, it's a nice chewy cookie but don't expect to be overwhelmed by its flavor. You also have to bake these just right - if you take them out too early, they'll be gummy. If you overbake them, they'll be cakey-dry.
2 7/8 (or scant 3) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup sour cream
Sift together the flour, baking soda, and salt.
In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes.
Add sour cream and half of the sifted dry ingredients; beat 1 minute. Stir in remaining dry ingredients with a wooden spoon.
Divide dough in half and roll each portion into a log. Wrap in waxed paper and put in the freezer until firm. Cut into thick rounds (at least 1/4" thick). Place rounds on cookie sheets lined with parchment paper; bake at 400° for 8 to 10 minutes. Store soft sugar cookies in an airtight container.
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