Giant Sugar Cookies

This is a fantastic recipe I got from Everyday Food magazine, a great source for recipes and available at your local library. Well, my local library. It's also a great little giftie, put one or two in a cellophane bag and tie it with a ribbon.
I use a muffin scoop to make the big cookies and a single batch makes about twelve. You can use a regular cookie scoop, just cook them for around ten minutes.

Giant Sugar Cookies
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
8 tbsp (1 stick) unsalted butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
1 large egg
1 tsp vanilla
1/4 cup sour cream
Beat butter and sugar until light and fluffy,, 2-4 minutes. Add egg and vanilla; beat well to combine. Add half the flour with the baking powder, salt, and baking soda, followed by the sour cream, then remaining flour. Mix just until smooth. Drop mounds of dough, about 3 tablespoons, 3 to 4 inches apart onto baking sheets; sprinkle with sugar. Bake at 350 until edges of cookies are just firm and tops are barely beginning to brown, 15 to 20 minutes. Transfer cookies to a wire rack to cool.