Brandon is a sucker for snickerdoodles. I’m always searching for the best cookie recipes. Over the winter holidays, my cousin made amazing snickerdoodles and I finally got around to making them.
Here’s where the Penzey‘s Cinnamon Sugar comes in handy again – and with a shake of pumpkin spice as well. Using my new air bake cookie sheet, I made a slew of these addictive cookies.
Ohhh yesss. Here’s the recipe:
Snickerdoodles
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened (I use salted)
1 ½ cups sugar
2 eggs
1 tsp vanilla extract
3 tbsp sugar
1 tbsp cinnamon
1. Preheat oven to 350°. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.
2. Whisk together flour, cream of tartar, baking soda and salt in medium bowl. Set aside.
3. Cream together butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. (I add a little cinnamon too).
5. Chill dough for at least 30 mins.
6. In the meantime, mix together sugar and cinnamon in a small bowl. (I also add a very small amount of pumpkin spice). OR substitute Penzey’s cinnamon sugar and a dash of pumpkin spice.
7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on chilled cookie sheet about 2 inches apart and bake for 10 mins.
9. Chill the dough and cookie sheets between batches.
10. Let cookies set on baking sheet for 2-3 mins and then remove to cooling rack. Store cookies in airtight container.
Tada! Enjoy!
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