What's better than a warm, buttery, cinnamon sugary cookie with a soft center and crunchy edge? Alexis Hughes-William of Something Sweet, LLC thinks there's probably nothing. Unless, of course, you dunk it in a big tall glass of eggnog!
Snickerdoodles remind you of a time when going to visit Granny was the ultimate destination and you'd walk into her house as the delicious aroma of warm cinnamon filled the air. Here's to Granny and creating those memories for generations to come!
Ingredients
- 1/2 cup sugar
- 1 1/2 tablespoon cinnamon
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon corn starch
- 1 cup butter
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
Preparation
1. Preheat oven to 350F.
2. Line baking sheet with parchment paper. In small bowl, mix topping ingredients.
3. In medium bowl, sift flour, baking soda, cream of tartar, cinnamon, salt, and corn starch together.
4. In bowl of stand mixer with paddle attachment, cream butter and sugars together about 3 minutes until fluffy. Scrape down bowl, making sure to scrape bottom and turn mixture over.
5. Beat in egg, egg yolk, and vanilla. Scrape down bowl.
6. Slowly add flour mixture one half at a time until mixed. Let dough rest 5 minutes.
7. Scoop out 1-inch balls of dough and roll in topping mixture until well coated.
8. Place on baking sheet 2 inches apart. Bake 10 - 13 minutes or until edges are just golden brown.
9. While cookies are still warm, sprinkle extra topping on top of cookies. Rest 5 minutes.
