Cozy Snickerdoodle Cookies
Equipment
Ingredients
Cookie Dough
butter (softened)
115 g
granulated sugar
100 g
brown sugar (packed)
50 g
egg (room temperature)
1 piece
all-purpose flour
280 g
baking soda
2 g
cream of tartar
4 g
salt
2 g
Cinnamon Sugar Coating
granulated sugar
50 g
ground cinnamon
4 g
Instructions
Cream butter and sugars
Beat softened butter with granulated and brown sugars until light and fluffy.
Add egg and mix
Beat in the room temperature egg until fully incorporated.
Combine dry ingredients
Whisk together flour, baking soda, cream of tartar, and salt in a separate bowl.
Form cookie dough
Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
Prepare cinnamon sugar
Mix granulated sugar and ground cinnamon in a small bowl for coating.
Shape and coat cookies
Scoop dough into balls, roll each in cinnamon sugar mixture, and place on baking sheet.
Bake cookies
Bake in preheated oven until edges are golden but centers still soft.
Cool cookies
Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 1 month. Dough can be frozen for 2 months.
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