Channeling Martha Stewart

Tis the season to make cookies, fa la la la la la la la la. I've been craving sugar cookies, but had no desire to do the roll out kind. Too much work for right now. Once I decided to make sugar cookies, I realized I didn't have a go to recipe for them, so I went to none other than Martha Stewart. If Martha has a recipe, odds are it'll taste good. So I found a recipe for Giant Gooey Sugar Cookies. Below is the recipe along with directions.

Compliments of Ms. Martha Stewart


  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 1/2 cups sugar, plus more for sprinkling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
  2. Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
  3. With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
  4. Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

All of my ingredients
The mixing process

GIANT cookies, only 6 per cookie sheet

Voila! Mine looked very similar to Martha's, but I forgot to take a picture of the finished product.

Merry Christmas!!

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