A to Z Challenge Letter S Snickerdoodles

A to Z Challenge Letter S Snickerdoodles

A to Z Challenge Letter S Snickerdoodles. I would like to let you know like the Ultimate Blog Challenge I’m behind but working to catch up with everyone.

This is the A to Z Challenge Letter S Snickerdoodles soft, chewy, buttery cookies coated in cinnamon and sugar. I can’t wait to make Snickerdoodles for Charlie’s Graduation Party.

INGREDIENTS

For the cookies:

• 3 cups (375 grams) all-purpose flour, spooned and leveled
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 teaspoons pure vanilla extract

For the cinnamon sugar coating:

• 1/4 cup  granulated sugar
• 2 teaspoons ground cinnamon

INSTRUCTIONS

• In a medium-sized mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon and salt until well combined. Set aside.
• In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg, egg yolk, and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least 30 minutes.
• Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough onto the prepared baking sheets. Each ball of cookie dough should measure about 1 and 1/4 inches once you roll it into a ball.
• In a small mixing bowl, whisk together the 1/4 cup of sugar and 2 teaspoons ground cinnamon for the coating. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place back on the baking sheets, making sure to leave a little room between each one.
• Bake in separate batches at 350°F for 7-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.

NOTES

Store cookies in an airtight container on the counter for up to 1 week. Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Roll in the cinnamon sugar coating just before baking and bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Thank you,

Glenda, Charlie and David Cates