September 8, 2013

Mom's Snickerdoodles

These snickerdoodles have been a staple in my mom's Christmas cookie rotation since I was a little kid, and probably for years before I was born.  I wasn't feeling well last week, and had a random craving for these super soft, fluffy cookies.  I included them in the mega cookie gift basket I made last Christmas, but didn't write out the recipe at the time.  Here you go- the long overdue secret family recipe.  ;)

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 8 oz sour cream
  • 1 teaspoon vanilla
  • Cinnamon sugar topping (1/2 cup sugar and 1 teaspoon cinnamon, blended)
  1. In a medium bowl, use a wire whisk to gently mix the flour, baking powder, baking soda, and salt.  Set aside.
  2. In a stand mixer with a paddle attachment, mix butter, sugar, and eggs at medium speed.
  3. Turn speed to low and beat in sour cream and vanilla until smooth.  Gradually add flour mixture until well combined.
  4. Cover dough with plastic wrap and refrigerate 1 hour.
  5. Preheat oven to 375° and spray a cookie sheet with nonstick spray.
  6. Drop chilled dough by rounded tablespoons about 2 inches apart on prepared cookie sheet.  Sprinkle unbaked cookies with cinnamon sugar topping.  Bake 10-12 minutes or until just golden along bottom edges.
  7. Transfer to wire racks and cool completely.

No comments:

Post a Comment

You want to comment? Awesome! Have at it, rock star.