Ingrédients pour Sour Cream Jumbles
- 1 cup margarine
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- 1 teaspoon ground cinnamon
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Comment préparer Sour Cream Jumbles
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened margarine and 1 ¾ cups granulated sugar in a large mixing bowl until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract; mix for 1-2 minutes.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Cover the bowl and chill the dough for at least 30 minutes (or up to 2 hours).
- In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Roll rounded tablespoons of dough into balls.
- Roll the dough balls in the cinnamon-sugar mixture to coat.
- Place the coated cookie balls onto ungreased baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
7g
Carbs
7g
