SOUR CREAM SNICKERDOODLES RECIPES

Steps:

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
• Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
• In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
• In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
• Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.

Steps:

• Heat the oven to 350 F and line two baking sheets with parchment paper.
• In a medium bowl cream together the butter and the sugar. The mixture will be very wet. Add the vanilla and sour cream and honey and mix until combined.
• Combine the dry ingredients (not cinnamon sugar) in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
• Scoop out the cookies by the rounded tablespoon on the prepared pans. Sprinkle liberally with cinnamon sugar. Bake for 10 – 12 minutes, or until golden around the edges while still pale in the center. Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!