Ingredients
-
3
-
1
-
1/2
-
1/2
-
1/2
-
1 1/2
-
1
-
-
2
-
1
-
-
-
-
-
Directions
Sour Cream Softies, This recipe appeared about 30 years ago in Family Circle magazine: Cinnamon-sugar frosts the tops of these big old-fasioned puffs They are soft and a bit cakelike and puff up high in the center I have added chocolate chips to these sometimes too and they were quite nice like that as well :-), This same recipe is one that my family has used for as long as I can remember! The only difference is, we don’t use the cinnamon and sugar, we frost them and dip them in sprinkles It’s the best sugar cookie, since it’s light and fluffy My best Christmas memories are of sitting down to frost them and sprinkle them I highly recommend this recipe, in either form!, im not too fond of these! they sounded great, but are basically little cakes in the shape of cookies I didn’t really pick up the cinnamon flavor to strongly, which would have been nice Dough was really sticky so I tried the freezer trick and it worked great The weird thing was that I made several batches and the large cookies burned on the bottom even tho I made them as big as the recipe called for the 400degree cooking temp is WAAAYYYY too hot! I tried making smaller versions and that worked better The dough tasted way better than the cooked version Overall i wont make these little cakes again!
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Steps
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1
Done
|
Measure Flour, Salt, Baking Powder, and Soda Into a Sifter. |
|
2
Done
|
Cream Butter or Margarine With Sugar Until Well Blended in a Large Bowl: Beat in Eggs and Vanilla. |
|
3
Done
|
Sift in Flour Mixture, Adding Alternately With Sour Cream to Make a Thick Batter. |
|
4
Done
|
Drop by by Rounded Tablespoonfuls, 4 Inches Apart, on Greased Cookie Sheets; Spread Into 2 Inch Rounds; Sprinkle With Cinnamon-Sugar. |
|
5
Done
|
Bake in Hot Oven (400f) 12 Minutes, or Until Lightly Golden Around the Edges. |
|
6
Done
|
Remove from Cookie Sheets; Cool Completely on Wire Racks. |
