Recipe | Cinnamon Sugar Snickerdoodles

I've been wanting to make snickerdoodles for so long, but never had any cream of tartar in the house, which is the key ingredient to snickerdoodles, it makes them so fluffy! Finally I went out and got some and I'm so glad I did, these tasted amazing and they're so easy! Also spy my Snickerdoodle scented candle in the background from Our Own Candle Company, it's divine! 

Makes 24 cookies

Ingredients - 

For the cookies - 

230g unsalted butter, softened to room temperature
267g granulated sugar
1 large egg
2 teaspoons vanilla extract
375g plain flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

For the topping - 

50g granulated sugar
1 teaspoon cinnamon

Method - 

1. Preheat oven to 180 degrees C. Line two large cookie sheets with parchment paper. Set aside.

2. Make the topping: mix 50g granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.

3. Make the cookies: In a large bowl cream the softened butter, get it nice and smooth, then add the sugar and mix until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. 

5. Slowly add the dry ingredients to the wet ingredients in 3 different parts. 

6. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. 

7. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. 

8. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.



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