Snickerdoodles are a timeless classic. Like a sugar cookie wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. Here's a recipe to show you how to make 2 dozen 25mg snickerdoodle cookies.
Prep Time: 20 Min
Cook Time: 10 Min
Yield: 24 cookies
Cook Time: 10 Min
Yield: 24 cookies
Ingredients:
- 3 cups (375g) all-purpose flour
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 5.1oz (145g) unsalted butter
- 3oz (85g) Baked In Bushwick Infused Butter
- 1 cup (200g) granulated sugar
- 1/3 cup (70g) brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Instructions: - Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats.
- Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
- Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
- Bake cookies for 10-11 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.
- Cookies remain soft & fresh for 7 days in an airtight container at room temperature.