Cinnamon Chip Snickerdoodles

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 2/3 cup All purpose flour or better batter gluten free flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 3 tsp Cinnamon
  • 1 cup Cinnamon chips
  • 1 tsp Cream of tartar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 2 cup butter (1 stick

Found on sunnysideups.org

Description

Ingredients

• 1 & ⅔ cup All Purpose Flour OR Better Batter Gluten Free Flour
• 1 teaspoon Cream of Tartar
• 1 teaspoon Cinnamon
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• ½ cup Butter (1 stick), softened to room temperature
• ½ cup Light Brown Sugar
• ⅓ cup Granulated Sugar
• 1 Large Egg
• 2 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips (plus a little more for topping, if desired)
• For the Topping:
• ¼ cup Granulated Sugar
• 2 teaspoons Cinnamon

Directions

• In a large bowl, whisk to combine Flour, Cream of Tartar, Cinnamon, Baking Soda, and Salt. Set aside.
• In another large bowl, using an electric handheld mixer, cream butter until very soft and fluffy, about 1-2 minutes. Add in Brown Sugar and Granulated Sugar, and continue to beat for another 1-2 minutes, until very creamy (scraping down the bowl as needed). Add in Egg and Vanilla, and continue to beat for another 1-2 minutes, until very light and fluffy.
• Pour dry ingredients into the bowl of wet ingredients, and stir by hand with a large spoon or rubber spatula until just combined. Do not over mix. Stir in Cinnamon Chips.
• Cover bowl tightly with plastic wrap, and refrigerate at least 4 hours, or up to 3 days.
• When ready to bake, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
• Make the topping: In a small bowl, stir to combine Granulated Sugar and Cinnamon.
• Remove dough from refrigerator.
• Using a cookie scoop or your hands, roll dough (about 2 Tablespoons) into a smooth ball. The dough may be firm, but the warmth from your hands will help it to stick together. Roll cookie dough ball in the cinnamon-sugar topping, and set on baking sheet. Repeat with remaining dough.
• Bake cookies for 10-12 minutes, until lightly golden. Cookies may looks slightly underbaked, and this is what you want! Allow cookies to cool on the pan for about 5-8 minutes (at this point, if desired, you may press a few more cinnamon chips into the tops of the cookies for looks), before transferring to a wire rack to cool completely.
• Store cookies in a tightly sealed container at room temperature for up to 1 week. Cookies freeze well in a freezer ziplock bag, up to 3 months.
• Makes about 18 cookies.