Sour Cream Snickerdoodles

This recipe is from a site called La Kocinera, it takes all the tough out of the sometimes non-tender traditional snickerdoodle.

• Ready In: 8 mins
• Yields: 24 cookies

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

Directions

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.