Snickerdoodles with a twist.
I know I've blogged about Snickerdoodles before... but I had to try this recipe. Along with the regular ingredients (flour, sugar, eggs, butter, etc.), there was something unusual. Sour cream.
The sour cream is supposed to make the cookie more moist and fluffy... and it did just that. It really did work!
Compared to the previous Snickerdoodles post from a while back, these cookies appeared to be much more fluffy and did taste more moist. If you're a fan of a soft cookie, this recipe is for you!
Sour Cream Snickerdoodles
1 1/2 cup sugar, divided
1/2 cup butter, softened
1 egg yolk
1 tsp. vanilla
1/3 cup sour cream
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
Preheat oven to 350F.
Combine butter and 1 cup sugar in a large bowl.
Add in egg, egg yolk, and vanilla and mix.
Stir in sour cream.
Sift in flour, baking soda, baking powder, and salt.
Combine leftover sugar and cinnamon in a small bowl.
Scoop out dough by the rounded tablespoon and roll in cinnamon sugar mixture. (dough may be slightly sticky!)
Place dough about 1 inch apart from each other and bake for about 10 minutes.