My friend asked me, “How are they triple cinnamon?”
The traditional snickerdoodle is a simple sugar cookie that has been rolled into cinnamon sugar. One day, I decided I wanted to have more cinnamon, so I put in a teaspoon of cinnamon. Then another. And another. Yum. Strongly cinnamon and makes the whole cookie warm with cinnamon and the cookie itself became flecked with Vietnamese cinnamon.
I also make these cookies smaller than your usual cookie. At an inch or smaller in diameter, these babies are cute, sweet, and make you smile. Enjoy!
Triple Cinnamon Snickerdoodles
Inspired by Sue’s Snickerdoodles
Yield: 3 dozen baby cookies
Note: I skip the cream of tartar, but make sure you have fresh baking soda.
3/4 cup white sugar
1/4 cup butter (1/2 stick), at room temperature
1 teaspoon vanilla extract
1 & 1/3 cup all purpose flour
1/2 teaspoon cream of tartar (optional)
1/4 teaspoon fresh baking soda
1/8 teaspoon salt
0 to 3 teaspoons cinnamon (depends on your taste; I usually go with 3 teaspoons)
Cinnamon sugar coating
1 tablespoon white sugar
1 to 2 teaspoons cinnamon
- Cream white sugar and butter. Add in egg and vanilla, mix until just combined.
- Stir in flour, cream of tartar (optional), fresh baking soda and salt, mix well.
- Put dough in freezer until slightly firm. Preheat the oven to 400F when ready to bake. Shape dough into 1/2 inch balls.
- Combine 1 tablespoon sugar and 1 to 2 teaspoons cinnamon. Roll dough in cinnamon sugar mixture and place 2 inches apart on parchment paper lined baking sheets. Bake 8 minutes, until just set.