The Giant Sugar Cookie, is a sure-fire way to get on Santa’s Nice list! This cookie is the perfect combination of crunch on the outside with a nice chew on the inside. There aren’t a lot of ingredients in this cookie, but it does have one special ingredient that takes this basic sugar cookie to the next level.

I promise if you leave this cookie out for Santa you’ll never be on the naughty list again!

I started by creaming together butter and sugar on high-speed in my stand mixer for four minutes.

While the butter and sugar were being creamed, in a separate bowl I whisked together the dry ingredients.

Flour, baking soda, baking powder and salt.

Once the butter sugar and butter are pale and fluffy, reduce the speed of the of the mixer to medium and add in the egg and vanilla.

After the eggs and vanilla are incorporated into to the dough, I reduce the speed of the mixer to low and add in half of the flour mixture. After the flour mixture goes in, I add the secret ingredient that gives these cookies extra moisture and a slightly tangy flavor. That ingredient is sour cream!

After the sour cream gets mixed in, I add the remaining half of the flour mixture and mix until all the ingredients are combined.

Using a standard size ice cream scoop, which is about a quarter cup of dough (they aren’t called giant for nothing) I scoop out the dough on to parchment lined baking sheets.

Then I sprinkled coarse sanding sugar on each cookie before putting them into the oven. The sugar serves two purposes, one it gives the cookies a pretty sparkle and two it adds a nice crunch to the texture of the cookie.

I let the cookies bake for about fifteen minutes just until the cookies start to brown around the edges.

I let them cool for about five minutes, because that’s about as long as I can wait before I have to eat one. I cannot tell you how much I LOVE this cookie! The flavors of vanilla, butter and sugar are clean and simple, the tang of the sour cream is the perfect counter to the sweetness of the sugar. I highly recommend doubling this recipe, because these cookies have a way of disappearing fast!

If you leave these cookies out with an ice-cold glass of milk, I promise Santa will leave your home very happy!

Giant Sugar Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
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. Whisk to combine flour, baking powder, baking soda and salt in a bowl.

2. In a separate bowl, beat butter and sugar with an electric mixer on medium high-speed until pale and fluffy. 3 to 4 minutes. Add egg and vanilla; beat well to combine. Reduce speed to low, and beat in 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 with a wooden spoon.)

3. Drop mound of dough ( about 3 tablespoons each) onto 2 parchment-lined baking sheets, spacing 3 to 4 inches apart. Sprinkle evenly with sugar. Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown. 15 to 20 minutes. Let cool completely on a wire rack cookies can be stored in an airtight container at room temperature up to 3 days.