Soft Snickerdoodles

Soft snickerdoodle cookies are one of Doug's favorites.

Ingredients:

•     1 cup (2 sticks) unsalted butter, softened to room temperature
•     1 and 1/3 cup (267g) granulated sugar
•     1 large egg
•     2 teaspoons vanilla extract
•     3 cups (375g) all-purpose flour 
•     1 tablespoon baking powder
•     2 and 1/2 teaspoons ground cinnamon
•     1/2 teaspoon salt
  

For rolling and coating:

•     1/4 cup sugar
•     1 teaspoon cinnamon

 

Instructions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper. 
2. Mix 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
3. In a stand mixer, cream the softened butter for about 1 minute on medium speed. 
4. After it is smooth, mix in the sugar at medium speed until light and fluffy.
5. Mix in egg and vanilla, scraping down the sides as needed. 
6. In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. 
7. With the mixer running on low speed, slowly add 1 cup of the flour mix into the wet ingredients. After the flour is mixed in, repeat 2 more times.
8. Using a large cookie scoop (about 1 1/2 or 2 tablespoons), measure out 1 scoop of batter per cookie. (The scoop speeds up the cookie creation process.)
9. Roll dough balls in cinnamon sugar, and place about 1.5 inches apart on the cookie sheets.
10. Bake cookies for 9 minutes, the cookies will be very soft.
11. Let the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Carole's Notes:

Recipe is lightly adapted from http://sallysbakingaddiction.com/2013/05/19/soft-thick-snickerdoodles-in-20-minutes/

• I find that if you scoop and plop a cookie sheet worth of balls, you can then roll them in the cinnamon sugar in batches.
  
• You don't actually need spheres - you can place the flat slide of the scoop against the cookie pan.
• After a few cookies, dip the scoop into the cinnamon sugar, and dump it out to keep the batter from sticking to the inside of the scoop.

These are large, soft cookies that met Doug's approval. The recipe makes about 28.