Giant Sugar Cookies

(I got the picture off the site, I didn't take it)

I have to admit something slightly unheard of.. I don't like sugar cookies, well at least not the usual type. You know the type that you roll out and cut and then frost. I don't know why it's like a snowball of sugar slamming you in the face, just too much sugar... but I love these sugar cookies. These are not the type that you roll and cut, they are like the ones you might get at a bakery, with the sugar sprinkled on top... oh and I promise these are yummy. One of my five top cookie recipes!

**Found on Martha Stewart Website**

Giant Sugar Cookies

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

Directions
1.Preheat oven to 350 degrees, with one rack in upper third and another in lower third. 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,(I did regular sized cookies instead of giant ones.. like a regular spoon full) 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.