BROWNED BUTTER SOUR CREAM SNICKERDOODLES
These cookies add sour cream to the usual holiday snickerdoodle. They stay soft for days -- don't overbake!
Provided by KevinGBender
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350 F and line two baking sheets with parchment paper.
- In a medium bowl cream together the butter and the sugar. The mixture will be very wet. Add the vanilla and sour cream and honey and mix until combined.
- Combine the dry ingredients (not cinnamon sugar) in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
- Scoop out the cookies by the rounded tablespoon on the prepared pans. Sprinkle liberally with cinnamon sugar. Bake for 10 - 12 minutes, or until golden around the edges while still pale in the center. Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!
Nutrition Facts : Calories 133.1, Fat 4.8, SaturatedFat 2.9, Cholesterol 19.6, Sodium 163, Carbohydrate 21.4, Fiber 0.3, Sugar 13.4, Protein 1.4
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