Ingredients for Cinnamon Crisps Cookies Snickerdoodles
- 1 cup (2 sticks) unsalted butter, softened
- Caster Sugar
- 1 large egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
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How to Make Cinnamon Crisps Cookies Snickerdoodles
- Cream together the softened butter and 1 cup of granulated sugar in a large bowl until light and fluffy. Use an electric mixer for best results.
- Beat in the large egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds to bring the dough together.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm. This helps prevent the cookies from spreading too much.
- In a small bowl, combine the remaining 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring it's evenly coated.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 6-8 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
12g
Carbs
4g
