Sour Cream Snickerdoodles Recipes

SNICKERDOODLES V

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
• In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. Remove to cool on wire racks.

SKINNY HOMEMADE SNICKERDOODLES

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the baking powder, nutmeg, and baking soda; beat until combined. Beat in sour cream, egg product, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 1 to 2 hours or until dough is easy to handle.
• Preheat oven to 375°F. Lightly coat cookie sheets with nonstick cooking spray; set aside. In a small bowl, combine the 2 tablespoons sugar and, if desired, the cocoa powder. Shape dough into 1-inch balls. Roll balls in the sugar or sugar-cocoa mixture to coat. Place balls 2 inches apart on prepared cookie sheets.
• Bake for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool.

SNICKERDOODLE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
• Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
• Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

BROWNED BUTTER SOUR CREAM SNICKERDOODLES

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!

EGG-FREE CHEWY CINNAMON SUGAR CREAM CHEESE COOKIES

Steps:

• Preheat oven to 325°F. Line baking sheet with parchment paper or a nonstick baking mat and set aside.
• In a large bowl combine the cream cheese and the butter.
• Add both sugars, baking soda, salt, cinnamon, and vanilla extract, and mix well.
• Add the flour and gently mix until fully incorporated and dough is formed.
• Make the cinnamon sugar coating: In a small bowl mix together the sugar and cinnamon.
• Form 2-tablespoon balls of dough and coat generously with cinnamon sugar.
• Place them on the baking sheet spaced evenly apart (8 - 10 per sheet), then flatten slightly with your palm.
• Bake for 10 - 11 minutes until the edges are set and the centers are soft and slightly under baked.
• Cool on sheet 10 minutes then remove to cool completely.

SOUR CREAM SNICKERDOODLES

Steps:

• Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
• Using a stand mixer, cream the butter and 1/2 cup 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, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
• In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
• Note: 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.

SNICKERDOODLE COFFEE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
• In a mixing bowl, cream the butter and sugar until well blended and fluffy. Stir in the vanilla and egg. Add the salt and baking powder.
• In a measuring cup, whisk together the milk and sour cream until smooth.
• Beginning and ending with the flour add the milk/sour cream mixture in two additions, mixing well after each addition.
• Spread the batter in the prepared baking dish.
• In the same mixing bowl you just used, beat the softened butter, cinnamon and sugar together into a crumbly mixture.
• Sprinkle the cinnamon sugar mixture across the batter.
• Move a butter knife through the batter in a figure eight motions to swirl the cinnamon mixture the best you can. Does not need to be perfect.
• Bake at 350 degrees for 25-30 minutes. The top will be lightly browned and a toothpick should come out clean.
• Cool for ten minutes then drizzle with icing.
• To make the icing, beat the butter and powdered sugar together and add enough milk to make a glaze consistency.

MINI CINNAMON SUGAR SOUR CREAM DONUT MUFFINS

Steps:

• Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or lightly grease with oil and set aside.
• In a large bowl mix together the sugar, baking soda, salt, cinnamon, and nutmeg.
• Add the sour cream and mix well.
• Beat in the oil, egg, and vanilla extract.
• Add the flour and gently mix until fully incorporated. Do not overmix.
• Scoop the batter into the mini muffin pan filling the cups about three-quarters of the way.
• Bake for 10 - 11 minutes until toothpick inserted comes out clean.
• Cool in pan 3 - 4 minutes, just until cool enough to handle.
• While the muffins are baking, place the melted butter in a small bowl and mix together the sugar and cinnamon in a separate small bowl.
• While the muffins are still warm quickly dip them in melted butter then coat in cinnamon sugar.

SNICKERDOODLE COOKIES RECIPE

Steps:

• Preheat your oven to 400°F, line a baking sheet with parchment paper or a baking mat and set it aside.
• In a mixing bowl mix all-purpose flour, cream of tartar,baking soda, and salt.
• In a separate large mixing bowl, using a mixer or a spatula,cream the butter and sugar together until light and airy.
• Add eggs and vanilla extract and mix it together until well combined.
• Add dry ingredients to the mixture and fold it in until well combined.
• Mix granulated sugar and cinnamon in a bowl and set it aside.
• Using a 1 ½ tablespoon size ice cream scoop or a regular tablespoon, scoop the dough into the balls and roll them around in the cinnamon/sugar mixture to coat.
• Put the cookies on a baking sheet about 2 inches apart and bake at 400°F for about 10-12 minutes.
• Cool the cookies on a baking sheet for 10 minutes, then remove them to a wire rack.

SOFT SNICKERDOODLES RECIPE

Steps:

• Preheat your oven to 375 degrees F. Line cookie sheets with parchment paper or silicone mats.
• Add the topping ingredients (3 Tablespoons of sugar and 1 teaspoon of ground cinnamon) in a small bowl or plastic container. Set aside.
• In a large mixing bowl, cream together the butter and sugar on high speed until light and creamy.
• Add the egg, vanilla, and sour cream and mix on medium. Scrape down the sides with a spatula as needed.
• Add one cup of the flour, the cream of tartar, baking soda, and salt. Mix on medium.
• Add the other two cups of flour and mix on low speed so the flour doesn't fly everywhere.
• Once the flour is completely incorporated, turn off the mixer. (The dough will be thick).
• Use a large cookie scoop to scoop balls of dough. Release the dough into your hands and gently roll between your palms to smooth.
• Drop balls of dough into the sugar/cinnamon mixture. Roll until completely covered with the sugar and cinnamon.
• Place on cookie sheets at least two inches apart. The cookies will spread in the oven.
• Bake for 10 minutes. Cookies should be barely browned on the bottom and cracked on the top.
• Remove from the oven and allow cookies to cool for ten minutes on the baking sheet before transferring to a wire rack to cool.