Sugardoodle Cookies
It was 8pm on a Tuesday night. And I was craving cookies. I don’t know if you’ve ever googled “snickerdoodle recipe” but the ingredient list on those things is not what I would call pantry staples… cream of tartar? But why, though?
So I make-shifted — which, I know I know. That’s a big no-no in the baking world. And that is the exact reason baking usually ends in blobs of mush or caved-in cakes for me (I’m mean in the cooking scene, but baking just ain’t my thing). BUT before I scare you off, let me get to the good stuff. I decided to make a classic sugar cookie and just add cinnamon to the dough. That’s essentially what a snickerdoodle is anyway, right? Success! They turned out perfect and I can’t wait for you to try them too — check it out:
What you need:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 granulated sugar
2 sticks unsalted butter, softened
1 egg and 1 egg yolk (room temp)
1 tbsp and 1 tsp of vanilla
2-4 tsp cinnamon, plus more for topping
Make it happen:
Preheat oven to 350 and line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a bowl - set aside.
In another bowl, cream together butter and sugar with an electric stand or hand mixer until fluffy - about 2 minutes.
Add the egg, yolk, and vanilla until incorporated.
Slowly add the dry mixture into the butter mixture until combined.
Spoon the dough out and roll into 1 1/2 inch balls (or use a cookie scoop) and place on the parchment-lined sheet about 2 inches apart.
Sprinkle each dough ball with a dash of cinnamon and a pinch of sugar.
Bake for 8-10 minutes. They should look just slightly underdone in the middle while the edges are just starting to get some color.
Take them out and drop the whole sheet onto the counter to depuff the cookies.
Let them cool on the sheet for about 5 minutes, then transfer to cooling rack or platter.
Repeat the process until all cookies are baked. Enjoy!
