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Snickerdoodle Cookies

Prep Time 20 min
Cook Time 10 min
Servings 24 cookies

A classic cookie recipe gets a sweet makeover with a coating of Cinnamon Toast Crunch™ Cinnadust.™

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™

Directions

  1. Preheat oven to 375°F.
  2. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. Pour Cinnamon Toast Crunch™ Cinnadust™ in a small bowl. Set aside.
  4. Whisk together the flour, cream of tartar, baking soda, cinnamon and salt together in a bowl.
  5. 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.
  6. 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.
  7. 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.
  8. Roll cookie dough into balls, about 1.5 tablespoons of cookie dough each. Roll the dough balls in the Cinnadust.™ Arrange 3 inches apart on the baking sheets.
  9. 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.
  10. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft and fresh for 7 days in an airtight container at room temperature.

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