BY NEVAEHA CRISP
Staff Writer
The richest and thickest Snickerdoodle cookie, someone can enjoy and devour!
PREP TIME: 20 minutes
COOK TIME: 10 minutes
INGREDIENTS:
- 2 teaspoons of cream tartar
- 3 cups of all-purpose flour
- 1 & ½ teaspoons of GROUND cinnamon
- 1 teaspoon of baking soda
- 1 large egg +1 egg yolk (room temperature)
- 2 teaspoons of PURE vanilla extract
- 1 cup of Unsalted butter (room temperature)
- 1 & ⅓ cup graduated sugar
TOPPINGS:
- ⅓ cup of graduated sugar
- 1 teaspoon ground cinnamon
- HINT: Add some brown sugar
INSTRUCTIONS:
- Preheat the oven to 375 Fahrenheit. Line baking sheets with parchment paper or spray cooking spray to not create the cookies to stick
- Combine the graduated sugar, cinnamon, and brown sugar for the topping of the cookies
- Then whisk together the flour, baking soda, cinnamon, salt and cream of tartar in a medium bowl
- In large bowl use a stand/hand mixer beating the butter and graduated sugar on high speed until it’s creamy and fluffy around (2 minutes)
- In the same bowl add the egg, egg yolk, and (pure) vanilla extract, beat on medium speed until well incorporated
- Next, scrape the sides and combine the dry ingredients into the large bowl with the wet ingredients into 3 sections, until the dough is nice and thick
- Take dough and roll into balls or use an ice cream scooper to make sure they are the same size, if you please
- A tip is to roll the balls of dough into the cinnamon sugar topping and may sprinkle extra on top of the cookies
- Final step is to bake for 10 minutes until one sees the puffiness, thickness and softness. Take them out and have them rest for about 10 minutes
- Enjoy the yummy puffy cookie, the cookies are able to coninated for 7 days at room temperature
- TRY THIS RECIPE YOU WON’T REGRET IT!