Snickerdoodles
Most snickerdoodles start with a sugar cookie base. There's nothing wrong with that, but what if it started as a moist, chewy chocolate chipless cookie? Let's break some rules.
Equipment
- Stand mixer with paddle attachment
- Sheet pan and cooling rack
- Parchment paper or silicone baking mat
Ingredients
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp ground cinnamon to coat
- ¼ cup granulated sugar to coat
Instructions
- In the bowl of a stand mixer, beat together the butter and brown sugar. Once it's creamy and smooth, mix in the egg, milk, and vanilla.
- Sift together the flour, cinnamon, baking soda, and salt. Incorporate into the dough.
- Refrigerate the dough for 1 to 2 hours.
- Preheat the oven to 350ºF.
- Scoop 2 Tbsp-sized balls, and roll them between your hands to form smooth spheres.
- In a bowl, mix together the cinnamon and sugar for your coating. Toss the balls to full coat.
- Place on a lined baking sheet 2-inches apart. Bake for 12 minutes. Cool for 5 on the baking sheet, and then remove to a cooling rack.