The Pioneer Woman Tasty Kitchen
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Sour Cream Snickerdoodles

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

Thanks to the unexpected addition of sour cream, these cookies are an extra-light, extra-fluffy dreamy dessert.

Ingredients

  • FOR THE COOKIES:
  • 1 stick Unsalted Butter, At Room Temperature
  • ½ cups Granulated Sugar
  • 1 whole Egg
  • ½ cups Sour Cream
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cream Of Tartar
  • 1-½ teaspoon Ground Cinnamon
  • ¼ teaspoons Salt
  • 2 cups All-purpose Flour
  • _____
  • FOR THE CINNAMON SUGAR:
  • 1 cup Granulated Sugar
  • 1-½ teaspoon Ground Cinnamon

Preparation

Preheat the oven to 375ºF. Line two baking sheets with parchment paper.

Using a stand mixer, cream the butter and 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, ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.

In a small bowl, combine the sugar and ground cinnamon to make the cinnamon sugar. Using a small ice cream scoop or a medium-sized spoon (in my opinion, the scoops of dough should be about 2 inches in diameter – but make them whatever size you’d like), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.

Note: After reading some of the Tasty Kitchen reviews, I think it is important to mention that 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.

Bake for 8–10 minutes, until a toothpick comes out clean. Makes about 24 cookies.

One Comment

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Avatar of stina42

stina42 on 3.18.2011

A 2 inch scoop of cookie dough is pretty big. I didn’t make mine quite that big and they expanded in the oven to monster size cookies. The dough was very sticky and not your typical cookie dough. That made it messy when rolling and putting in the cinnamon-sugar mix. When they cool our family will have a taste test and let you know how they came out.

2 Reviews

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Avatar of Laura

Laura on 3.22.2011

I really liked these cookies – they are softer and “puffier” than regular snickerdoodles. The dough was sticky, but not impossible to work with. Stina42, maybe refrigerate for 30 minutes or so next time before scooping? Thanks!

Avatar of stina42

stina42 on 3.19.2011

I hesitate to give a 3 instead of a 4 but this dough was so hard to work with for a snickerdoodle cookie. It was very doughy and sticky not like cookie dough at all. The cookies turned out pretty good. They didn’t fall down and kept their shape very nicely. They weren’t as sweet as other snickerdoodles I’ve made. This may be a recipe I’ll have to tweek and work with. Thanks for sharing.

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