Soft & Chewy Snickerdoodle Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 3 cups Flour
  • 1/4 tsp Salt
  • 1 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on thepinningmama.com

Ingredients

• 1 cup butter, room temperature
• 1¼ cup sugar
• 1 egg
• 1½ tsp vanilla extract
• 3 cups flour
• 1½ tsp baking powder
• ¼ tsp salt
• ¼ cup sugar
• 1½ tsp cinnamon

Directions

• In your KitchenAid mixer cream together butter and sugar until light and fluffy.
• Add in egg and vanilla and mix until combined.
• In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
• Slowly add flour mixture to butter mixture, mixing well between each addition.
• The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
• Mix cinnamon and sugar together and place on a plate.
• Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with a silpat liner or parchment paper.
• Bake at 350?F for 12-15 minutes or until the center is just set.
• Let cool 2 minutes then cool on a wire rack.
• Makes 12 large cookies.