First of all, everything is at room temperature. I set the butter out all night, and day depending on when I make the dough. The eggs and the sour cream I set out for 1-2 hours.
I cook so much that I keep my flour and sugar in these wonderful storage containers. I also bought the screw-on lids (so much easier than the tough push-on lids.) And then, I always sift the flour, baking soda, baking powder and salt together to mix the dry ingredients. I don't have an expensive sifter. I use the wire strainer that costs $1 at the dollar store. Works great!
I love this attachment for my KitchenAid for when I'm adding in the dry ingredients. The one my mother has is a one piece unit. Now they sell them as a two piece, put together unit - not quite as effective because there is space where the flour can escape, but still helpful.
Also, though I mix all my wet ingredients with the regular mixer attachment, before I add the dry ingredients, I switch to the kneader attachment. It really keeps everything mixed well, including the bottom of the bowl (you know how sometimes you find unmixed ingredients at the bottom? Icky!)
Also, I like the dough to be sticky - here's my hand after I took a batch out of the mixing bowl. I don't like to add too much flour because then the cookies are dry. (also, I don't use a lot of flour on my rolling mat, nor do I set cut dough on flour, I set it on wax paper.)
So, because it's sticky, I always refrigerate the dough overnight. This way when I roll out the dough to cut it, it's not sticky. So here are my dough balls ready for the fridge.
And finally, here's the recipe:
1 c Butter (softened to room temperature)
3 Eggs (room temperature)
1½ c Sugar
1 c Sour Cream (room temperature)
*Mix well until creamy*
5½ c Flour (again, its OK if its little sticky)
2t Baking Powder
1t Baking Soda
¼ t Salt
*Sift together in separate bowl*
**Add dry to wet and mix **
**Roll dough out to desired thickness. (About ¼” for large cookies, ½” for small. The dough will rise.) Cut into shapes. And place on greased cookie sheet. **
**Separate and roll dough into balls, wrap in plastic wrap, or put in bowls. Refrigerate (I prefer overnight, but recommend at least two hours.)
**Bake at 350 for 8 minutes for small cookies, 9-10 minutes for large cookies (just before the edges go brown.) Remove immediately from cookie sheet to cooling rack.
**They stay the softest if after 10 minutes of air cooling they are placed in paper bags. set wax paper between rows to avoid sticking. Or after completely cooling, store in refrigerator or freezer.
**Frost after cooled. I made cream cheese frosting this year for the cookies. I didn't add as much sugar though since the cookies are so sweet.