I have loved snickerdoodle cookies since I was a child.
When I found this recipe at Peabody,which is a wonderful food blog, I knew I had to try them. And I wasn't disappointed. They are crunchy on top and moist and delicious inside.
2 sticks butter
1 cup sugar
2 tsp vanilla
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
1 and 1/4 cups sour cream
2 and 1/4 cups flour
1 cup sugar and 2 tbsp cinnamon mixed together for rolling
1. Cream the butter and sugar until soft, about 3 minutes. Add the vanilla. Add the eggs, one at a time and mix until incorporated.
2. In a separate bowl, mix flour, baking soda, baking powder, and cream of tartar.
3. Add the flour mixture and the sour cream alternately to the egg mixture.
4. Using an ice cream scoop, scoop out the muffin batter and drop into a bowl with the cinnamon mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin in a greased muffin tin. Bake at 350 for 20-22 minutes.
Yield: 12-15 muffins