Butter Crinkle Cookies

Buttery with a chewy center, this is not your ordinary crinkle cookie.

1 min read May 10, 2017

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.