Ingredients:

  • 1/2 cup (113g/4 ounces) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup (56g) sour cream
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined. Then, stir in the sour cream.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. In a small bowl, combine the granulated sugar and cinnamon.
  8. Use a cookie scoop or spoon to form dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating evenly.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Discover the best snickerdoodle recipes.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.