Snickerdoodle Cookies - Cowboy Kent Rollins
Servings 14 cookies
Ingredients
- 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
- Topping
- ⅓ cup sugar
- 1 tablespoon cinnamon
- ½ to 1 teaspoon nutmeg
Instructions
- 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.
