Browned Butter Sour Cream Snickerdoodles

These cookies add sour cream to the usual holiday snickerdoodle. They stay soft for days -- don't overbake!

• Ready In: 30 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1  cup white sugar
• 1⁄2 cup butter, browned and cooled slightly
• 1  egg
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄3 cup sour cream
• 1  tablespoon honey
• 1⁄2 cup  cinnamon sugar

Directions

1. Heat the oven to 350 F and line two baking sheets with parchment paper.
2. In a medium bowl cream together the butter and the sugar. The mixture will be very wet. Add the vanilla and sour cream and honey and mix until combined.
3. Combine the dry ingredients (not cinnamon sugar) in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
4. Scoop out the cookies by the rounded tablespoon on the prepared pans. Sprinkle liberally with cinnamon sugar. Bake for 10 – 12 minutes, or until golden around the edges while still pale in the center. Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!