Howdy folks, and thanks for stopping by the website! While we were out on the book tour, we stopped and had a snickerdoodle at Crumbl, a cookie franchise. The cookies are so giant they’re meant for sharing, but I didn’t want to share. The snickerdoodle was the best I’d ever had. Of course, I wanted to make these snickerdoodles myself – single serve size, that is. Whether you’re cooking in the home or at camp, this week’s video has you covered.
Start by combining all of the dry ingredients into a medium-sized bowl.
Tip: When baking, spoon the flour into the measuring cup lightly. Packing the flour will result in an overly dry cookie.
I got out the stand mixer for these because the cookie comes out better when the sugar and butter is whipped into a smooth, fluffy mixture. Once that’s achieved, add the remainder of the ingredients.
Slowly add the dry mixture to the butter mixture, about 1/3 cup at a time, until it is well blended.
Using a cookie scoop or measuring cup, fix the dough into 1/8 cup dough balls. Roll in the cinnamon sugar coating mixture and place onto the parchment paper. Gently mash down. Repeat.
Tip: Leave 2 inches around the cookies so they have room to flatten and expand.
If you’re cooking inside, bake for 10 minutes only. Even if they seem a little soft, take them out of the oven. They’ll continue to set up as they cool. Rest the cookies on parchment paper for about 2 minutes before removing them to the wire rack.
Tip: Sprinkle any leftover cinnamon and sugar over the warm cookies before serving.
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Snickerdoodle Cookies - Cowboy Kent Rollins
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 ½ sticks butter softened
- 1 ½ cups sugar
- 2 medium eggs
- 2 teaspoons vanilla
- ⅓ cup sugar
- 1 tablespoon cinnamon
- ½ to 1 teaspoon nutmeg
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, cinnamon and salt.
- In a large bowl, beat the butter and sugar on high until smooth. Beat in the eggs and vanilla on medium speed until combined. With a dough paddle/hook or spoon, slowly combine the flour mixture into the wet mixture.
In a small bowl, make the topping by combining the sugar, cinnamon, and nutmeg.
Using a ⅛ cup measurer, scoop the dough out and generously roll around to coat with the cinnamon sugar mixture. Place the dough onto the parchment paper and press down slightly with the bottom of a glass or measuring cup. Repeat with the remaining dough.
Bake for 10 minutes. Remove the cookies and sprinkle the tops with additional cinnamon/sugar blend. Let the cookies rest 1 to 2 minutes on the baking sheet. When they begin to set up, move the cookies to a wire rack to cool. Serve warm or at room temperature.