The Cinnamon Sour Cream Cookie screams nostalgia. It is a classic cookie that was quite popular in during our grandmothers’ era. I love its buttery flavor that is perfectly complimented by a classic cinnamon sugar topping. As with most of my cookie recipes, this one is easy to make with your kiddos on a lazy summer morning. Have them help count and measure the ingredients, watch the mixer whir and then scoop batter onto the baking sheets. I love to sample the dough too, because honestly, it is just as good as the final baked product. I always know when I have a winner of a cookie when my kids keep clamoring for more scoops of dough to taste!
After the batter is dropped onto the sheets, have your littlest kiddos sprinkle the tops with the cinnamon sugar mixture. You can’t “over” sprinkle so let them go crazy with it. If you happen to have any of the mixture left over, it’s perfect sprinkled onto “buttered” toast.
Hope everyone is enjoying the summer and happy baking!!
DAIRY, EGG AND NUT FREE CINNAMON SOUR CREAM COOKIES
1 c. dairy free margarine (I use Fleischman’s Unsalted)
1 1/2 c. granulated sugar
1/2 c. unsweetened applesauce
1 c. dairy free sour cream (Tofutti)
1 1/4 tsp. vanilla
3 1/2 c. unbleached all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
CINNAMON SUGAR TOPPING
1/2 c. granulated sugar
1 tsp. ground cinnamon
In the bowl of an electric mixer, combine the dairy free margarine, sugar, applesauce and vanilla extract until light and fluffy. Slowly add in dairy free sour cream and mix until smooth.
In a seperate medium bowl, combine flour, baking powder, baking soda and salt with a wire whisk. Gradually add flour mixture to margarine mixture until combined. Chill in fridge for at least one hour.
Preheat ovento 375 degrees and line two baking sheets with parchment paper. Remove batter from fridge and use a mini cookie scooper to divide batter evenly onto baking sheets. Combine the ingredients for the cinnamon sugar and sprinkle generously over the tops of the unbaked cookies.
Bake 12-15 minutes or until puffy and lightly browned. Cool completely.
Oh my gosh…these look divine! I have been looking for a reason to open my carton of Sour Supreme. My hubby will love them!!!! Thanks Kelly!
Kelly these look great! My kids are already huge fans of the Snickerdoodles – so this will be another great option to try – maybe this weekend! Yum!
How did you know I had left over sour cream that I have been wanting to bake with??
This look great. Can’t wait to try this out. The best recipes are the ones that are quick and simple, yet yummy!!
Too much fun! I remember cookies like this from when I was a kid. And wonderful to think about the recipe as being from our grandmothers’-era.
thanks guys! let me know how you like them! tami, lol, i ALWAYS have leftover tofutti something around!
I have a 13 year old daughter who is allergic to all dairy and tree nuts. We made these cookies this weekend for 4th of July. They were a HUGE hit. Our guests didn’t even know that they were dairy free. They are amazing. Thank you so much for sharing this recipe with all of us!
[...] cinnamon sour cream cookies [...]
What do you scoop cookies with, to make them look so nice and uniform and rounded like in the picture?
Hi Rachell, I love OXO brand cookie scoopers…available pretty much anywhere, bed bath and beyond, target, etc. i can’t live without them!
so i am in the middle of making these – used tofutti cream cheese instead of sour cream – yikes!
ok after initial shock of my mistake i figured the ingredients must be pretty similar – checked the labels and yes, almost identical. needless to say the cookies are addictingly scrumptious – i think it’s a very good thing i only made 1/2 batch haha – thank you once again Kelly for another outstanding recipe!