Snickerdoodle Cookies
with Vietnamese Cinnamon
THE RECIPE
INGREDIENTS:
- For cookies:
- 3/4 cup Granulated Sugar
- 3.5 oz Vegetable Oil
- 1 tsp Vanilla Extract
- 1 1/2 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 1/4 cup Cinnamon Sugar
- From your pantry:
- 1 Egg
ABOUT THE RECIPE:
Soft-baked cinnamon sugar cookies are pillowy and chewy. These classic Snickerdoodles are best served with a glass of cold milk.
BAKING ADVICE:
There’s no such thing as too much cinnamon sugar on these cookies. The more, the merrier!
Did you know? Cream of Tartar, also called Baker’s Cream, is the secret ingredient to Snickerdoodle cookies. The magical ingredient prevents sugar from crystallizing, and instead yields a delicious chewy texture.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet baking kit, take out 1 egg from your refrigerator. Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, salt, cream of tartar and set aside.
STEP 2
In a large bowl, whisk together the granulated sugar, vegetable oil, vanilla extract, and egg until combined. Using a rubber spatula, fold the flour mixture into the oil mixture until a ball of dough forms.
STEP 3
Line a baking sheet (or two) with the parchment paper provided. Pour cinnamon sugar mixture into a small bowl. Roll the dough in the palms of your hands into about 18 balls about 1 inch in diameter. Then roll in cinnamon sugar until well coated.
STEP 4
Place dough balls on baking sheet at least 2” apart (cookies will spread as they bake!).
STEP 5
Bake for 8 to 10 minutes, until cookies are golden near the bottom edges.
STEP 6
Remove from oven and let cool on tray. Pro tip: cookies will appear soft, however they will firm up slightly and continue to bake on the tray. Enjoy with an ice cold glass of milk!
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