Cookies covered in cinnamon-sugar crust. Aka snickerdoodles.
Snickerdoodles is the word for these huge, tasty, comfort cookies.
Love is the word I felt surrounding me when I got the first bite.
Joy is the word when I saw the shining eyes of my friends tasting them.
Happiness is the word if you bake them too and tell me you loved them as I did.
From the cookbook “Joy the baker cookbook” by Joy the baker
- 2 3/4 cups all purpose flour
- 4 tsp baking powder (I substituted 2 tsp cream of tartar+1 tsp baking soda)
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (Ι didn’t use any seeds of vanilla beans as recommended – 1/2 bean. Do as you wish)
- 1 tsp ground cinnamon (for the topping)
- 1/3 cup granulated sugar (for the topping)
- In a big bowl, mix with a spoon flour, baking powder and salt. Set aside.
- In the mixer bowl, beat together butter and sugar until you get a light cream for about 3-5′.
- Slow the mixer down and add the eggs one by one, beating for 1′ between additions. Add vanilla too, beat for one more minute and turn the mixer off.
- Add the flour mixture into the cream and start beating again on slow speed until the flour is just incorporated. Stop the mixer and place the bowl into the fridge for 30′.
- Preheat the oven at 180 C/ 350 F and line a baking sheet with parchment paper. Mix the cinnamon and sugar for the topping into a bowl.
- Take the dough out of the fridge and with a tablespoon take big scoops of the dough, throw them with your hand into the cinnamon-sugar mixture, roll them to get covered and put them on the baking sheet with a distance between them because they spread.
- Bake them for 12-15′ until they brown at the edges. Take them out of the oven, let them for 10′ minutes on the baking sheet and then place them to a rack to get completely cold. Otherwise, they’ll brake. Then, when completely cold, store them into an airtight container.
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