If you are someone like me who likes to keep their tart and sweet aside and does not like the tangy taste in snickerdoodle cookies, trust me when I say this, you are going to fall in love with this recipe...
Extremely quick, delicious.... Crispy on the outside, chewy on the inside, extremely buttery too. These barely take 45 mins from start to finish!!
Yield: 30 cookies
INGREDIENTS:
1/2 cup (113 gm) Butter, softened
1 large egg, room temperature
3/4 cup (130 gm) Brown sugar, packed
1/4 cup +1/4 cup (50 gm) White Sugar
1/4t Baking powder
1/2t Baking Soda
1-1/4 cup +1T (158 gm) All purpose flour (or any flour)
1/4t Salt
1t Vanilla extract
1t + 1t Cinnamon powder
DIRECTIONS:
1. In a baking tray with parchment and preheat your oven to 350°F.
2. In a medium sized bowl, cream together butter, brown sugar and 1/4 cup white sugar until pale and fluffy, add in the egg and vanilla extract, mix well again.
3. In another bowl, sift in the all purpose flour, salt, baking powder, baking soda, salt
and 1t cinnamon powder.
4. Add in your dry ingredients to the butter mixture and fold the dry ingredients in, till no streaks of flour are visible
5. Chill the dough for 20mins at least (the dough should be sticky, DO NOT add any more flour)
6. In a small bowl, mix together 1/4 cup of sugar and 1t of cinnamon powder
7. Using a greased 1T measuring spoon, scoop out and the dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. (To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.)
8. Place on a parchment paper-lined baking sheet. Bake for 13-15 minutes (13 minutes yields a softer cookie, whereas 15 minutes yields a cookie which is crisper around the edges).
9. Let cool for several minutes on baking sheet before removing from the pan.
10. Finish cooling on a cooling rack
Enjoy<3
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