CINNAMON SUGAR DREAM!
These cookies are not just a treat; they’re a celebration of simple ingredients coming together to create something magical.
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This snickerdoodle cookie recipe is an adaptation of the original. If you are looking for the original recipes visit their site.
SUGAR, SPICE, AND…
Snickerdoodle cookie is not my favorite. They aren’t usually cookies that I immediately think of when I want a cookie, but when I make these, I can’t just have one. This cookie however is quintessential as an American drop cookie, soft, and chewy. Each cookie should be generously coated in a cinnamon-sugar mixture, creating a crispy exterior that gives way to a tender and soft center. These cookies are to just a treat; they’re a nostalgic embrace of classic comfort food.
NOTES BEFORE YOU BAKE
- If you like your cookies to be less spicy, cut the amount of cinnamon in the dredging bowl.
- Letting cookies cool allow the starches to gel and set giving the cookie structure.
- I used Ceylon cinnamon and I grind my own hence some of the pieces that might be seen in the cookies, but any cinnamon that you like should work.
SNICKERDOODLE COOKIE RECIPE
PREP & COOK TOTAL TIME
1 hour 30 minutes
YIELD
18
Ingredients
- 175 grams all-purpose flour
- 5 grams cream of tartar
- 3 grams baking soda
- 2 grams kosher salt
- 0.3 grams nutmeg, grated
- 149 grams granulated sugar
- 76 grams unsalted butter, room temperature
- 37 grams coconut oil, room temperature
- 1 large egg, room temperature
- 6 grams, vanilla extract
Steps
1
In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg. Set aside.
2
In the bowl of a stand mixer with the paddle attachment, cream together the sugar, butter, coconut oil, and vanilla extract. Mix on medium-low until just combined, about 1-2 minutes.
3
Pause to scrape down the paddle and the bowl including the bottom.
4
Add the eggs and mix until homogeneous.
5
Scrape down the paddle and bowl again.
6
Add the dry ingredients to the mixing bowl and mix on medium-low speed until the dough just comes together. About 1-2 minutes.
7
Scrape down the paddle and bowl.
8
Portion the cookie dough on the lined baking sheets; no need to leave space in between.
9
Let rest at room temperature for one hour or cover the pan and transfer to the fridge to chill for a few hours or overnight.
10
Whisk together the cinnamon and sugar in a small bowl and then dump it in a square/rectangle container or a bowl so you can roll the dough the sugar-cinnamon mix.
11
Preheat the oven to 350ᵒF / 177ᵒC. Place the rack in the center. If the cookie dough is in the fridge, let it sit out on the count from 20-30 minutes.
12
Roll each cookie in the cinnamon-sugar mixture. Transfer a cookie dough on to the lined baking pan spaced about 1.5″ apart from each other.
13
Using your index and middle finger together, lightly tap each dough to discs, about 0.5″ thick.
14
Bake for about 9-10 minutes. Let the cookies rest on the baking pan for 5 minutes, then transfer to a wire rack.
