Butter Crinkle Cookies
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
This is not your ordinary crinkle cookie. This dairy version has a crunchy outer layer with a chewy center….mmmm. Be forewarned it’s really hard to stop at one.
INGREDIENTS
YIELDS 4 DOZEN COOKIES
- ½ cup (1 stick) butter chilled
- ½ cup sour cream
- 1½ cups sugar
- 1 egg
- 2 tsp vanilla bean paste or vanilla extract
- 2 cups flour
- ½ cup milk powder (I used Baker’s Choice)
- 3 tsp baking powder
- ¼ tsp salt
- ½ cup confectioners’ sugar
PREPARATION
In a large bowl beat butter sour cream and sugar until blended. Beat in egg and vanilla. Slowly add in flour milk powder baking powder and salt. Beat into creamed mixture. Refrigerate dough for 1 hour.
Preheat oven to 350°F (180°C).
Place confectioners’ sugar in a bowl. Line 2 baking sheets with parchment paper.
Shape 1 Tbsp of dough into a ball by hand or use a small scoop. Roll the ball in confectioners’ sugar coating it completely. Lay on the baking sheet and repeat with remaining dough arranging 4 across on each baking sheet.
Bake 12–14 minutes. Cool completely before serving.
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