Snickerdoodles (Soft & Thick)
Description
So many snickerdoodle versions, so little time. Borrowed from Sally’s Baking Addiction, these are currently winning the snickerdoodle race – enjoy!
Ingredients
1 c. (227 g) butter, room temperature AND 1 1/3 c. (267 g) sugar
1 egg + 1 egg yolk, room temperature AND 2 t. vanilla
3 c. (375 g) flour
2 t. cream of tartar AND 1 t. baking soda
1 1/2 t. cinnamon AND 1/2 t. salt
Topping – to roll each unbaked cookie ball in
1/3 c. (70 g) sugar mixed with 1 t. cinnamon
Instructions
Preheat the oven to 375, line a couple of large baking sheets with parchment and combine the topping ingredients in a small bowl and set aside.
Use your mixer to beat together the butter and sugar for a couple of minutes until fluffy, then add the egg, extra yolk and vanilla and beat again, scraping down the sides if needed. In a small bowl whisk together the 5 dry ingredients and then add into the mix slowly with the mixer on low speed until combined.
Weigh out 35 gram portions and roll into balls (or use a 1.5 tablespoon-sized scoop), then roll each ball thoroughly in the topping mix. Arrange a good couple of inches on your prepared baking sheets and bake for 10 minutes.
The cookies will puff and be very soft. Allow them to rest on the baking sheets for at least 10 minutes before removing to a rack to cool completely.
