Sour Cream Cinnamon Burst Cookies

April 22, 2012 // 0 Comments »

So my mom often buys things online from King Arthur Flour, and throws a few extra things in her cart for me to experiment with. Last time it was vietnamese cinnamon which is amazing, and I will probably never go back to regular cinnamon. This time it was Cinnamon Flav-R-Bites (http://www.kingarthurflour.com/shop/items/cinnamon-flav-r-bites-16-oz).

Most of my cookies have two key ingredients: chocolate and sea salt. Usually when I make anything with cinnamon I do an oatmeal cookie base, but I wanted to experiment with something different today. My mom always made a sour cream coffee cake growing up that was delicious, so I took some cues from that and created Sour Cream Cinnamon Burst cookies.

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup butter or regular margarine, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1/2 cup cinnamon flav-r-bites (if you dont have these, you can also use cinnamon chips. Hersheys makes them and you can find them in the baking aisle)

Topping:

1/4 cup granulated sugar
1/2 teaspoon cinnamon

Step 1: In a mixer beat butter, sugar, and eggs until creamy.

Step 2: Add in vanilla and sour cream.

Step 3: Sift flour with baking powder, baking soda and salt and add to the wet mixture. Beat together slowly until well combined. The dough will have a stickier texture than most of the chocolate chip cookie batters that I make. Add in 1/2 cup of cinnamon bites or cinnamon chips. You’ll notice I dropped a bunch all over the counter.

Step 4: Because this dough is stickier, refrigerate for at least an hour. I got tired and let this sit in the fridge overnight.

Step 5: Drop rounded teaspoons (I use the melon scooper) onto cookie sheets. I always use the sil-pats (totally worth the investment. Either buy them from BB&B with one of your 20% off coupons, or order them from Amazon). If I dont have a sil-pat I used to use parchment paper. I’m telling you, once you start lining your cookie sheets with something other than non-stick spray, you will never go back to your old ways.

Step 6: In a small bowl combine the granulated sugar and cinnamon. I used the Vietnamese cinnamon that I have on hand, but you can absolutely use regular cinnamon. Once you have the cookies on the tray, press them down lightly with your fingers (you might need to flour your fingers if the dough is still very sticky) and sprinkle a little bit of the cinnamon sugar on top. Don’t go crazy with this because any excess on the pan will burn.

Step 7: Bake at 375 degrees for 12-14 minutes. These are hard to tell when they are fully baked, so the best way is to take the tray out of the oven and touch the cookie to see if they are firm or not.