Sour Cream Snickerdoodles

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.