Description
These Arabian Snickerdoodle Cookies offer a delightful twist on the classic snickerdoodle with warm cinnamon flavors and a soft, chewy texture. Perfectly spiced with cinnamon and subtly tangy from cream of tartar, these cookies are rolled in a cinnamon-sugar topping for an extra burst of sweetness and aroma. They bake up soft and tender, making them a wonderful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1â…“ cups (267g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Topping
- â…“ cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and ensure even baking.
- Mix Topping: In a small bowl, combine â…“ cup granulated sugar and 1 teaspoon ground cinnamon. Set this cinnamon-sugar mixture aside for rolling the cookie dough balls later.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on high speed until the mixture is creamy and light in texture, about 2 minutes.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until smooth and fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three separate additions, mixing on low speed until a thick dough forms.
- Form Dough Balls and Roll in Topping: Scoop the dough into 1.5 tablespoon-sized balls. Roll each ball thoroughly in the prepared cinnamon-sugar topping to coat.
- Arrange on Baking Sheets: Place the dough balls spaced about 3 inches apart on the lined baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 minutes. The cookies should appear slightly underbaked in the center, which ensures they remain soft.
- Shape and Cool: If you prefer flatter cookies, gently press the tops with a spoon while they are hot. Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake the cookies; they should be slightly underbaked in the center for soft, chewy texture.
- Using room temperature eggs and butter helps create a smooth, well-mixed dough.
- If you want crispier cookies, bake for an additional 1-2 minutes but watch closely to prevent burning.
- For added flavor, consider adding a pinch of nutmeg or cardamom to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to one week.
