SOFT & THICK SNICKERDOODLE COOKIES

This version of the ever popular Snickerdoodle cookie makes for soft, chewy and thick cookies.  A buttery vanilla flavour with the signature cinnamon sugar coating, these are so delicious and make the perfect cookie to dunk in your tea.

INGREDIENTS

• 2 3/4 cups flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• 1/4 tsp salt

• 3/4 cup room temperature butter

• 1 1/2 cups sugar

• 3 eggs (or 2 large ones)

• 1 1/2 tsp vanilla extract

Cinnamon Sugar for Rolling

• 1 tbsp ground cinnamon

• 3 tbsp sugar

Blend together and keep separate. 

DIRECTIONS

1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.

2. In a medium sized bowl, blend the flour, cream of tartar, baking soda and salt and set aside.

3. In a separate mixing bowl, cream (blend) the butter and 1 1/2 cups of sugar for 3-4 minutes until light and fluffy.

4. Blend in the eggs and vanilla until combined. Scrape down the sides of the bowl to make sure all is combined.

5. Thoroughly mix in the dry ingredients.

6. Using approximately1 large tablespoon full of dough, roll into balls.

7. Roll each ball of cookie dough in the cinnamon sugar mixturs and then place on the prepared cookie sheet about 2 inches apart.

8. For fatter/thicker cookies, chill dough balls in the fridge for 15-20 minutes before baking.

9. Bake in the preheated oven for for 6-8 minutes.

10. After removing the cookies from the oven, allow to sit for 2-3 minutes before moving to a cooling rack.

11. Store in an airtight container.

*Pre-formed balls of dough can be frozen for future baking!