Sour Cream Snickerdoodles - cooking recipe

Ingredients

1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar
3 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour

Preparation

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine.
In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well.
In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart.
Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.