An indecent love of cinnamon-sugar will one day be my downfall, but not today. Today I shall be making mini snickerdoodle cookies as a decoration/accompaniment to a lovely set of snickerdoodle cupcakes. All for the preparation of Thanksgiving. The one time of the year where I can’t say no to an array of decadent desserts.
Here are the ingredients needed for this recipe:
- 1 cup unsalted butter, room temperature
- 1 1/3 cups sugar
- 1 large egg
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 2 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 cup sugar
- 1 tsp. ground cinnamon (you may add more cinnamon depending on your taste)
Step 1: Preheat the oven to 375°F and line 2 baking trays with parchment paper; set aside.
Step 2: In a large bowl, cream the butter for 1 minute until smooth.
Step 3: Add the sugar and beat until light in color and fluffy in texture.
Step 4: Add in the egg and vanilla and beat until combined; set aside.
Step 5: In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon, and salt.
Step 6: Slowly ass the dry ingredients in 3 parts into the butter mixture. (Side Note: the dough will become thick and may require being stirred by hand.)
Step 7: Scoop out 2 tsp. of cookie dough and roll into a ball-shape.
Step 8: Roll dough into the cinnamon-sugar mixture and then place onto the prepared baking sheets.
Step 9: Bake for 7 minutes
Step 10: Lightly press the cookies with the back of a spoon as soon as they come out of the oven.
Step 11: Allow to cool on baking sheets for 10 minutes and then transfer onto a wire rack. (I was able to get 57 cookies out of this batch)