Monday, November 12, 2012

Soft Snickerdoodle Cookies

Makes about 4 dozen 

1  cup butter, softened
1½  cups sugar
2  eggs, room temperature
1  cup sour cream
1  teaspoon vanilla
½  teaspoon salt
½  teaspoon baking soda
1  teaspoon baking powder
3  cups flour

For the Topping:
½  cup sugar
1  teaspoon cinnamon

1.  In a large bowl, beat the butter, sugar and eggs with an electric mixer, at medium speed, until light and fluffy.
2.  At low speed, beat in the sour cream and vanilla until smooth.
3.  Gradually beat in the salt, baking soda, baking powder and flour, until well combined.
4.  Cover the bowl with plastic wrap and refrigerate for 1 1/2 hours.
5.  Meanwhile, preheat the oven to 375° and lightly grease cookie sheets.
6.  Drop the batter by slightly rounded Tablespoonfuls, 2 inches apart, onto the prepared cookie sheets.
7.  Sprinkle the unbaked cookies with the topping mixture. Be generous.
8.  Return unused batter to the refrigerator to keep chilled.
9.  Bake at 375° for 10 – 12 minutes or until golden brown.
10.  Remove to wire rack right away.

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