Snickerdoodle Cookies

You can't go wrong with Snickerdoodle Cookies, but here's a way you can make them even tastier - try using Cinnamon Toast Crunch™ Cinnadust™! This crazy-delicious cinnamon blend delivers the taste you love with notes of caramel, vanilla, and graham flavor.
Servings 24
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

  • 3 cups  All-purpose flour 
  • 2 tsp  Cream of tartar 
  • 1 tsp  Clabber Girl® Baking soda 
  • 1-1/2 tsp  Member’s Mark™ Organic Ground Cinnamon 
  • 1/2 tsp  Member’s Mark™ Sea Salt 
  • 1 cup  Unsalted butter, softened to room temperature 
  • 1-1/3 cup  Granulated sugar 
  • 1  Large egg, at room temperature 
  • 1  Large egg yolk, at room temperature 
  • 2 tsp  Tone’s® Pure vanilla extract 

Topping

  • 1/3 cup  Cinnamon Toast Crunch™ Cinnadust™ 

Instructions
 

  • Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside. 
  • Pour Cinnamon Toast Crunch™ Cinnadust™ in a small bowl. Set aside. 
  • Whisk together the flour, cream of tartar, baking soda, Member’s Mark™ Organic Ground Cinnamon, and Member’s Mark™ Salt together in a medium bowl. 
  • In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick. 
  • Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. Roll the dough balls in the Cinnamon Toast Crunch™ Cinnadust™. Arrange 3 inches apart on the baking sheets. 
  • Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. 
  • Cookies remain soft & fresh for 7 days in an airtight container at room temperature. 

Video

Course: Dessert
Cuisine: American
Keyword: cinnadust, cookie, dessert, snack, snickerdoodle

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