We normally are not snickerdoodle fans, our love falls somewhere in the dark chocolate peanut butter cookie zone. But, the kids, and some of the big kids, meaning the adults in the family certainly are. The littlest requested this cookie after many batches of Alison Roman's Instragram famous Salted Butter Chocolate Chunk Shortbreads found their way into the cookie jar. To be fair and kind, we said yes and got making the snicks as we like to call them. However, we needed a little twist on this cookie to satisfy our more salty palate, as a snick can veer to the sweet side. So, thinking about one of the reasons why we loved her cookie so much, we experimented with using salted butter and boom! Heaven! The cookie gets just a little salty bite mixed in with all that cinnamon sugar goodness. These are easy to make and the kids loved rolling them in the sugar, so get baking!!
Salted Butter Snickerdoodles
Makes about 15 cookies
½ cup room temperature salted butter
¾ cup sugar
1 1/3 cup flour
½ tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
2 tablespoons sugar
1 tsp. cinnamon
Preheat oven to 350
Line a baking sheet with parchment and set aside.
In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy.
While the butter and sugar beat, in a bowl whisk together the flour, baking soda, cream of tartar and salt.
Add egg to sugar and butter and mix well, then add the dry ingredients. Mix until incorporated.
Mix rest of sugar and cinnamon in a bowl.
Pinch off a piece of dough and roll into about 1 inch balls. Roll until covered in cinnamon sugar and place on baking sheet about 2 inches apart. Cookies will spread.
Bake for about 9-11 minutes and cool on tray.
A square meal is satisfying, nourishing, complete.
A round table includes all.