These are the best sugar cookies for at least two reasons. First, you don't have to roll them out or frost them. Second, they taste REALLY good - (kind of doughy)
Melissa Johnson's Sugar Cookies
1 c. sugar
1/2 c. butter
1/2 c. sour cream
1 1/2 tsp. vanilla
2 1/2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 400. Mix sugar, butter, and sour cream. Add vanilla and egg. Add rest of ingredients. Dough should be very soft. Take spoonfuls of dough and roll into a ball. Roll ball into sugar. You can use colored sugar or sprinkles - whatever you have on hand. Place on cookie sheet. Bake at 400 for 7-8 minutes. The cookies will be done when they are barely brown around the edges. Do not over bake.
If you want to roll this dough, it works great too. I refrigerated it to make the dough easier to work with. And I made sure there was plenty of flour on the counter and rolling pin. Try not to add too much flour though because the more flour you add, the less tender your cookies will be. Don't roll out too thin. The ideal sugar cookie for me is soft and thick. Bake for 7-8 minutes or until barely brown around edges. Frost.