Sour Cream Softies
Submitted by floggum
Puffy sour cream drop cookies topped with cinnamon sugar before baking. Soft, cakey, and lightly golden around the edges. Simple pantry ingredients, 30 minutes start to finish. Makes 18.
YIELD
1 1/2 dozenPREP
15 minCOOK
10 minREADY
30 minIf you like your cookies soft and pillowy instead of crisp, these are your people.
Sour cream in the batter makes them puff up in the oven into thick, cakey rounds with barely golden edges. Before they go in, each one gets a sprinkle of cinnamon sugar that bakes into a lightly crunchy, spiced top.
They’re not fancy. No frosting, no filling, no chocolate. Just a warm, simple cookie that goes with a glass of milk or a cup of tea and disappears fast.
Pro Tips
- Drop by tablespoons and spread into rounds before sprinkling with cinnamon sugar. They don’t spread much on their own.
- Pull them out when the edges are just lightly golden. The centers should still look pale and soft.
- These are best the day they’re baked. The sour cream keeps them moist, but the cinnamon sugar topping loses its crunch after a day.
Ingredients
Directions
Sift flour, salt, baking powder, and baking soda.
Cream butter and sugar.
Add eggs and vanilla. Add sour cream alternately with flour mixture.
Drop by tablespoons on greased sheets. Spread into rounds and sprinkle with cinnamon and sugar mixture.
Bake at 400℉ (200℃). about 12 minutes or until edges are lightly golden.
Remove from sheets to cool.
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