Cinnamon Sour Cream Cookies Recipes

CINNAMON SOUR CREAM COOKIES

Steps:

• Sift the flour, baking powder, salt and cinnamon together and set aside.
• Beat the butter with the sugar until well blended and creamy. Beat in the egg.
• Mix the sour cream and baking soda together and add to the butter mixture. Add the dry ingredients and beat well to make a soft dough. It will be sticky, so cover and chill the dough for about 30 minutes until it is firm enough to handle. If the kitchen is hot you may need to chill the dough a little longer.
• Lightly grease baking sheets. Preheat oven to 375 degrees.
• Take walnut-size pieces of the dough and roll into balls. Arrange on the baking sheets about two inches apart to allow for spreading. Flatten the balls with the tines of a fork. Bake 10 to 15 minutes until the cookies are golden brown but still slightly soft in the center. Allow to cool for a couple of minutes on the pans, then transfer them to racks to cool completely.

CINNAMON SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
• On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
• Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

CINNAMON CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight., Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle., Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges., Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

SOUR CREAM SOFTIES

Steps:

• Measure flour, salt, baking powder, and soda into a sifter.
• Cream butter or margarine with sugar until well blended in a large bowl: beat in eggs and vanilla.
• Sift in flour mixture, adding alternately with sour cream to make a thick batter.
• Drop by by rounded Tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar.
• Bake in hot oven (400°F) 12 minutes, or until lightly golden around the edges.
• Remove from cookie sheets; cool completely on wire racks.

CINNAMON-SOUR CREAM PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.

SOUR CREAM COOKIES

Steps:

• 1. Mix in order. Drop by teaspon full on cookie sheet, sprinkle with cinnamon and sugar.
• 2. Bake at 400 F' for 10-12 min.