Soft and chewy sugar cookies with a tender crumb and balanced sweetness, perfect for any occasion.

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon salt

½ cup sour cream

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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract until combined.
Add the sour cream and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Scoop dough using a tablespoon or cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until edges are set but centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For a warm, spicy twist, add cinnamon or nutmeg to the dry ingredients.

Mix in mini chocolate chips or chopped nuts for extra texture.

Roll dough balls in colored sugar for a festive touch.

Store cookies in an airtight container at room temperature for up to 4 days.

Refresh cookies by warming in the microwave for about 10 seconds if they lose chewiness.

Freeze baked cookies in a single layer, then transfer to a sealed bag for longer storage.