Snickerdoodles Recipe
YIELD
2 dozen
TIME
Active Prep: 15 min
Cook: 15 min
INGREDIENTS
-
For the cookies:
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. Mayan Sea Salt
-
For cinnamon sugar:
- 1/4 cup Vanilla Bean Sugar or granulated sugar
- 2 tsp. Supreme Saigon Cinnamon
- Pinch Mayan Sea Salt
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NOTES
To freeze for make-ahead cookies, roll dough into balls and freeze in an airtight container. Don’t roll dough balls in cinnamon-sugar mixture until ready to bake. Recipe easily doubles.
DIRECTIONS
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Using a stand mixer fitted with the paddle attachment or in a large bowl, beat together brown sugar, granulated sugar, and butter until smooth, fluffy, and fully combined. Add egg and mix until incorporated. In a small bowl, whisk together flour, baking powder, and salt. Fold dry ingredients, a third at a time, into butter mixture to create a dough. In a small, shallow bowl, whisk Vanilla Bean Sugar, Supreme Saigon Cinnamon, and salt until combined. Scoop 1 Tbsp. dough at a time and roll in cinnamon sugar. Place 12 dough balls, about 3-inches apart, on prepared baking sheet. Bake for 14 to 15 min., or until edges are set and golden. Repeat with remaining dough or freeze for later.
Shantelle Stephens
NUTRITION
