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Snickerdoodle Cookies

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Description

Ingredients:

3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground Saigon Cinnamon
1/2 teaspoon Kosher Flake Sea Salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, lightly packed
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons Madagascar Bourbon Islands Vanilla Extract

Cinnamon sugar topping:
1/4 cup granulated sugar
2 teaspoons ground Saigon Cinnamon

Directions:

Preheat oven to 350°F.

In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.

In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least 30 minutes.

Line large baking sheets with parchment paper or silicone baking mats.

Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of cookie dough should measure about 1 1/4 inch balls.

In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place back on the baking sheets, making sure to leave a little room between each one.

Bake for 7-10 minutes or until the tops of the cookies are set.

Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

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