Gianna loves snickerdoodles. And her brothers love it when she makes them! This recipe is from “Modern Honey”, and they are tasty, crispy, soft, and chewy, all at the same time!
Cookies – Makes 24:
- 1/2 cup Unsalted Butter (softened)
- 3/4 cups Sugar
- 1 large Egg
- 1 teaspoons Vanilla
- 1-3/8 cup Flour
- 3/4 teaspoon Cream of Tartar
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
Cinnamon-Sugar Mixture:
- 2 tablespoons sugar
- 2-1/4 teaspoons Cinnamon
Instructions
- Line 2 baking sheets with parchment paper.
- In a small bowl, whisk flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, using mixer, cream butter and sugar for 4-5 minutes until light and fluffy.
- Scrape the sides of the bowl and add the egg and vanilla.
- Beat for 1-2 minutes longer.
- Using a large spoon, stir in flour, cream of tartar, baking soda, and salt, just until combined, scraping sides of bowl frequently.
- In a very small bowl, stir together sugar and cinnamon.
- Place a sheet of plastic wrap on the counter and turn the dough out on top.
- Pick up the edges of the wrap and squish the dough together from several different angles until dough comes together.
- If time allows, wrap the dough and let refrigerate for 30 minutes.
PREHEAT OVEN TO 350 DEGREES - Using a small cookie scoop, scoop dough into 12 small balls and set on a plate (you will prepare the other 12 later).
- Roll dough balls in your hands until round and smooth.
- Drop into the cinnamon-sugar mixture and coat well.
- Place dough balls on prepared baking sheet.
- With a fork, lightly press down on dough balls, about halfway down.
- Place in oven and bake for 9-11 minutes, until edges are lightly browned and barely crispy.
- Cookies will look underdone, but will firm up when they are fully cooled.
- Let cool for several minutes then transfer cookies to cooling rack to cool completely.
- Repeat with second batch.
