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Savannah's Snickerdoodle-ish Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Inactive Time: 5 minutes
Servings: 30 cookies

Ingredients
 

  • ½ cup fine sanding sugar
  • 2 ⅔ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted European-style butter, softened
  • 1 cup sugar
  • ½ cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350-degrees.
  • Place the sanding sugar into a small, shallow bowl; set aside.
  • In a medium-sized bowl, whisk the flour, cream of tartar, cinnamon, baking soda and salt until well combined.
  • In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, allowing the first to incorporate before adding the next; scrape down the sides, as needed, until completely combined.
  • Add the vanilla and mix until well combined.
  • Add the dry ingredients and mix on low until just combined, scraping the sides of the bowl, as needed.
  • Working one at a time, using a 1-ounce (2 tablespoon) cookie scoop, scoop the dough into a mound and place it into the sanding sugar.
  • Using a spoon, carefully sprinkle the sugar over the top and sides of the mound until completely coated; repeat with the remaining cookie dough.
  • Carefully transfer the mounds onto a parchment-lined baking sheet, being sure to leave 2-inches between each mound.
  • Bake, in batches until set around the edges, but still soft in the centers, about 12 minutes.
  • Cool on the pan for 5 minutes before carefully transferring to a cooking rack; cool completely.
  • Store in an air-tight container for up to 4 days.
Course: Dessert
Author: Anthony Michael Contrino