Earlier on in my blog, I posted an entry on snickerdoodles, traditionally with cream of tartar. However, these stood out to me because they have sour cream! I bought the sour cream because of the mashed potatoes I made the day before. Since Charlie mentioned his coworkers seemed to be a little on the grumpy side, I thought I would cheer them up by making these cookies!
What I loved about these were that they were more fluffy than my other snickerdoodles! Funny story, I misread my directions in the recipe and added 1-1/2 cups sugar instead of the 1 cup. I thought the batter would be too dry, but it turned out great! The batter is a little on the sticky side, so you might have to wash your hands a few times in between cookie sheets.
YIELD: 3 dozen cookies
TIME: 45 minutes
1-1/2 cup sugar
1/2 cup butter, at room temperature
1 egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla
1/3 cup sour cream
2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
cinnamon and sugar, mixed together in a small bowl
Preheat oven to 350 F. Cream butter and sugar together, and add egg, egg yolk, and vanilla extract. Stir in sour cream; add dry ingredients to mixture. Roll dough into little balls, roll in cinnamon/sugar mixture, and place on non-stick baking sheets. Bake for 8-10 minutes, until golden brown on the bottom of the cookie. Let cool and serve with a cold glass of milk.
Hope y’all enjoy!