Cinnamon Sour Cream Cookies Food

CINNAMON SOUR CREAM BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).
• On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.
• Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Cool slightly on wire racks.
• Stir together confectioners' sugar and 2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.

CINNAMON PINWHEELS

Steps:

• Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
• Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
• Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
• Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
• Wrap and refrigerate at least 1 hour but no longer than 48 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.

CINNAMON-SOUR CREAM PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.

CINNAMON CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight., Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle., Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges., Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
• Combine the flour, baking powder, baking soda, and salt in a bowl then whisk together and set aside.
• Cream the butter using an electric mixer then add the sugar and mix on high until light and fluffy.
• Add the egg and vanilla then mix once more until smooth. Scrape the bowl down and mix once more then add the sour cream and mix until fully incorporated.
• Add the dry mixture to the butter mixture and mix on low until just combined.
• Scoop heaping tablespoon-sized portions of dough out and transfer to your prepared cookie sheet leaving about two inches of space between. For a more even bake, dampen your hand and pat the cookies into shape, pressing each one down slightly.
• Bake at 350F for about 11 minutes. The bottom of the edge will Just be turning golden when they are done.

SOUR CREAM SOFTIES

Steps:

• Measure flour, salt, baking powder, and soda into a sifter.
• Cream butter or margarine with sugar until well blended in a large bowl: beat in eggs and vanilla.
• Sift in flour mixture, adding alternately with sour cream to make a thick batter.
• Drop by by rounded Tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar.
• Bake in hot oven (400°F) 12 minutes, or until lightly golden around the edges.
• Remove from cookie sheets; cool completely on wire racks.

CINNAMON SOUR CREAM COOKIES

Steps:

• Sift the flour, baking powder, salt and cinnamon together and set aside.
• Beat the butter with the sugar until well blended and creamy. Beat in the egg.
• Mix the sour cream and baking soda together and add to the butter mixture. Add the dry ingredients and beat well to make a soft dough. It will be sticky, so cover and chill the dough for about 30 minutes until it is firm enough to handle. If the kitchen is hot you may need to chill the dough a little longer.
• Lightly grease baking sheets. Preheat oven to 375 degrees.
• Take walnut-size pieces of the dough and roll into balls. Arrange on the baking sheets about two inches apart to allow for spreading. Flatten the balls with the tines of a fork. Bake 10 to 15 minutes until the cookies are golden brown but still slightly soft in the center. Allow to cool for a couple of minutes on the pans, then transfer them to racks to cool completely.

SOUR CREAM SPICE COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until fluffy.
• Add eggs and mix well Stir in vanilla.
• Dissolve baking soda into sour cream.
• Mix dry ingredients into the butter and egg mixture alternately add sour cream and flour mixture; mix well.
• Drop by teaspoonsfuls unto a greased baking sheet.
• Bake about 12 minutes.

25 BEST SOUR CREAM DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a sour cream treat in 30 minutes or less!

SOUR CREAM COOKIES

Steps:

• 1. Mix in order. Drop by teaspon full on cookie sheet, sprinkle with cinnamon and sugar.
• 2. Bake at 400 F' for 10-12 min.

SPICED SOUR CREAM COOKIES

Steps:

• In a large mixing bowl, use a hand-held mixer to cream together the butter and both sugars until light and fluffy.
• Add in the eggs, sour cream, and extract. Beat well to incorporate.
• Add the flour, baking soda, baking powder, cream of tartar, nutmeg, cinnamon, ginger, and cloves. Beat until just incorporated.
• Cover bowl with plastic wrap and refrigerate dough for 1 hour.
• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a small, shallow bowl, whisk together the topping ingredients and set aside.
• Portion cookie dough into tablespoons. Roll into balls and roll into the topping mixture. Set on prepared baking sheet, leaving 2 inches of space between each cookie.
• Bake for 10 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire cooling rack to finish cooling.
• Dust with more freshly ground nutmeg, or drizzle with icing drizzle.

SOURCREAM CUT-OUT COOKIES

Steps:

• In a stand mixer, cream together the butter and the sugar. (3-4 minutes)
• Add in the eggs and sour cream and mix well
• Mix in the flour, baking soda, salt, and vanilla.
• Let the dough chill in the refridgerator for 5 hours minimum, or overnight.
• Roll the dough to ¼ in thick on a floured surface (don't be shy of the flour) and use cookie cutters to cut out shapes
• Bake at 350° for 10 minutes.
• Let the cookies cool completely before frosting.

OLD FASHIONED SOUR CREAM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
• Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
• Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
• The dough will be very soft and this is what we're looking for. Refrigerate overnight.
• Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
• Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
• Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
• Add the powdered sugar and mix on low-speed until all of the sugar is combined.
• Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.