I have a recipe for “Soft and Chewy Snickerdoodles” so I wanted to develop a recipe for those who loved the Snickerdoodle flavor of cinnamon-sugar but wanted a cookie that was crumbly and sandy in texture instead of soft and chewy. This recipe is a home run! It’s easy – flavorful and hits the crumbly and sandy texture so well that I named them my “Sand Dollar Snickerdoodles”. These are fabulous!
Sand Dollar Snickerdoodles
2 sticks (8 oz.) unsalted butter, soft
1 1/2 cups white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
2 cups + 3 tablespoons white all-purpose flour
Cinnamon and Sugar for rolling (below)
Start by preheating your oven to 350 degrees F.
In a large bowl combine the soft unsalted butter and white granulated sugar until light in color and fluffy in texture.
Beat in the large egg.
Beat in the pure vanilla extract, baking soda, baking powder and salt.
Finally fold in the white all-purpose flour.
Roll tablespoon sized balls into a mixture of 1/2 cup white granuated sugar and 3 tablespoons ground cinnamon. Place on prepared baking sheets.
Lightly press down on each ball.
Place in preheated oven for exactly 18 minutes. Remove and allow to cool at room temperature before serving.
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