Chewy Snickerdoodle Cookies
These snickerdoodles are large, thin, have a crisp edge and the chewiest center. They're the perfect snickerdoodle cookie.
Ingredients
- 1 c salted butter (2 sticks) softened
- 1 c light brown sugar packed
- 1/2 c sugar
- 1/2 c maple syrup use real maple syrup
- 4 tbsp 2% milk
- 3 tsp vanilla
- 3 c flour
- 2 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
Cinnamon Sugar Mixture
- 3/4 c sugar
- 3 tbsp cinnamon
Instructions
- Preheat oven to 350 degrees.
- To a bowl sift together flour, cream of tartar, baking soda, baking powder and salt. Set aside.
- To a separate bowl mix your cinnamon and sugar coating together. Set aside.
- Using a hand or stand mixer cream together softened butter, brown sugar and sugar until fluffy, about 3 minutes.
- Add maple syrup, vanilla and milk to the butter and sugar and continue mixing until incorporated.
- Slowly add the dry ingredients to the wet. Mix until the dough comes together. Scrape the bowl down and mix one more time.
- Use an ice cream scoop that has the lever that cleans out the scoop to create the cookies.
- Roll each cookie dough ball into the cinnamon and sugar until fully coated.
- Bake on a parchment lined sheet pan for 10 minutes in batches of 5.
- Remove from the oven and bang the sheet pan on the counter 8 times.
- Place cookies back in the oven for 2 more minutes.
- Remove cookies from the oven and bang the sheet pan on the counter 8 more times. Then leave cookies to cool on the sheet pan for 2 hours.
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