It is nearly the weekend, which means it was time to bake something delicious to treat my family. Today, I decided to make my recipe for sour cream cookies with cinnamon sugar topping that have a cake-like texture. These cookies are tender and puff up into soft rounds that are scrumptious, especially with a cup of coffee or glass of milk for the kids.
Another thing about my recipe is that you really don’t have all that much work making these. Basically, you do a bit of sifting, creaming and then dropping them onto your cookie sheets before sprinkling on a bit of the cinnamon sugar topping.
Something else about my sour cream cookies is that they are not overly expensive to make. You just use one egg, less sugar and butter than many other cookie recipes, which is yet an additional reason to love this recipe.
When you get a chance and feel like you want to try a new cookie recipe, then I hope that you will make this one. I have every confidence that you will really be happy that you tried it.
If you love that delectable flavor and texture when baking with sour cream, you also should try my sour cream raisin pie with sour cream and just a little bit of raisins for sweetness that gently offset that tartness in such a remarkable way. Another recipe to tempt you with is my apple sour cream pie with brown sugar, spices, sour cream, and raisins.
Sour Cream Cookies With Cinnamon Sugar Topping
1-2/3 cups flour
1 ½ tablespoons of cornstarch
1/4 teaspoon of baking soda, leveled
1 teaspoon of baking powder, leveled
½ teaspoons of salt
1/3 cup of butter
2/3 cup of sugar
1 teaspoon of vanilla
1 large egg
½ cups of sour cream
Cinnamon Sugar Topping:
1/4 teaspoon of ground cinnamon
1 tablespoon of sugar
To Prepare the Cookie Batter:
Sift together: flour, baking soda, baking powder, cornstarch, and salt in a large mixing bowl.
In another mixing bowl cream the softened butter, the 2/3 cup of sugar and egg with your electric mixer until well blended and fluffy. Here’s a hint of how to soften butter if you forget to take it out of the refrigerator to soften it. Put it in the microwave for about four seconds and it will soften up without melting everywhere.
Next, mix in some of the sifted dry ingredients alternately with the sour cream and vanilla in that mixing bowl with the creamed ingredients slowly until everything is incorporated.
Grease your cookie sheets and then drop the batter by level teaspoons or use a small melon scoop on the sheet. Make sure that you give these cookies space to grow. Try to space them about two inches apart.
Sprinkle the cinnamon sugar topping to each cookie and then take to a 350-degree oven and bake about eight to 10 minutes, depending on how your oven is regulated. The bottoms will be slightly brown.
Once you remove them from the oven, give your cookies about a minute or two to set before removing them from the tray.
ENJOY!
To Prepare the Cinnamon Sugar Topping:
Place the 1/4 teaspoon of cinnamon is a small bowl with one tablespoon of sugar. Before you bake, top each cookie with a bit of the topping.
These cookies are tender and puff up into soft, cake-like rounds that are scrumptious, especially with a cup of coffee or glass of milk for the kids.
Course:
Desserts, snacks
Cuisine:
American
Keyword:
drop cookie recipes, sour cream cookies with cinnamon sugar topping
:
-
1-2/3
cups
flour -
1 ½
tablespoons
of cornstarch -
1/4
teaspoon
of baking soda
leveled -
1
teaspoon
of baking powder
leveled -
½
teaspoons
of salt -
1/3
cup
of butter -
2/3
cup
of sugar -
1
teaspoon
of vanilla -
1
large egg -
½
cups
of sour cream - Cinnamon Sugar Topping:
-
1/4
teaspoon
of ground cinnamon -
1
tablespoon
of sugar
-
To Prepare the Cookie Batter:
-
Sift together: flour, baking soda, baking powder, cornstarch, and salt in a large mixing bowl.
-
In another mixing bowl cream the softened butter, the 2/3 cup of sugar and egg with your electric mixer until well blended and fluffy. Here’s a hint of how to soften butter if you forget to take it out of the refrigerator to soften it. Put it in the microwave for about four seconds and it will soften up without melting everywhere.
-
Next, mix in some of the sifted dry ingredients alternately with the sour cream and vanilla in that mixing bowl with the creamed ingredients slowly until everything is incorporated.
-
Grease your cookie sheets and then drop the batter by level teaspoons or use a small melon scoop on the sheet. Make sure that you give these cookies space to grow. Try to space them about two inches apart.
-
Sprinkle the cinnamon sugar topping to each cookie and then take to a 350-degree oven and bake about eight to 10 minutes, depending on how your oven is regulated. The bottoms will be slightly brown.
-
Once you remove them from the oven, give your cookies about a minute or two to set before removing them from the tray.
-
ENJOY!
-
To Prepare the Cinnamon Sugar Topping:
-
Place the 1/4 teaspoon of cinnamon is a small bowl with one tablespoon of sugar. Before you bake, top each cookie with a bit of the topping.
