Chewy Snickerdoodle Cookies
These snickerdoodles are large, thin, have a crisp edge and the chewiest center. They're the perfect snickerdoodle cookie.
Ingredients
- 1/2 c salted butter (1 stick) softened
- 1/2 c light brown sugar packed
- 1/4 c sugar
- 1/4 c maple syrup use real maple syrup
- 2 tbsp 2% milk
- 2 tsp vanilla
- 1 1/2 c flour
- 1 1/4 tsp cream of tartar sauce
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3/4 tsp baking soda
Cinnamon Sugar Mixture
- 6 tbsp sugar
- 1 1/2 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 1 1/2 tbsp cinnamon and 6 tbsp sugar coating together. Set aside.
- 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 blending until incorporated.
- Slowly add the dry ingredients to the wet. Mix until the dough comes together.
- 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.
- 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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