Beatles

These whimsically named drop cookies have a devoted following for good reason. Sour cream in the batter creates an impossibly soft, cake-like texture that stays tender for days.

Chocolate chips stud the dough while a generous cinnamon-sugar sprinkle goes on top before baking. That combination of warm spice crunch and melty chocolate pockets makes them hard to stop eating.

The recipe comes together fast with pantry staples and yields a big batch, perfect for potlucks, bake sales, or filling the cookie jar for a crowd.

Kitchen Tips

• Don’t overmix after adding the flour. A few streaks are fine. Overmixing develops gluten and makes the cookies tough instead of cakey.
• Use full-fat sour cream for the best texture. Low-fat versions add too much moisture and the cookies spread thin.
• Sprinkle the cinnamon sugar generously. It forms a crackly top crust that contrasts beautifully with the soft interior.
• These freeze well. Layer cooled cookies between parchment in a freezer bag for up to three months.