While it may be hard to choose a single favorite cookie, it’s also hard to pass up a perfect, crispy-edge, gooey-center snickerdoodle. In this twist on the classic snickerdoodle cookie recipe, Gustus Vitae’s all-natural, Non GMO Project Verified Snickerdoodle Cane Sugar is baked right into the cookie and sprinkled on top, so you get that unmistakable and irresistible snickerdoodle flavor in every single bite. (Plus, there’s a secret baking step that’ll yield the best texture you’ve ever experienced!)
Snickerdoodle Cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups organic cane sugar
- 1 tin Gustus Vitae Snickerdoodle Cane Sugar
- 2 large eggs
- 2 Tbsp. Gustus Vitae Probiotic Ocean Salt™
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 2 Tbsp. Gustus Vitae Caramel Crème Brulee Cane Sugar
- ⅓ cup 2% milk
Instructions
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Preheat oven to 400 degrees F.
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In small bowl, combine all dry ingredients except Snickerdoodle Cane Sugar, mixing thoroughly.
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In large bowl, cream together butter, eggs and most of Snickerdoodle Cane Sugar tin (reserve some to sprinkle on cookies after baking). Slowly add in dry ingredients, mixing well to combine thoroughly.
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Using an ice cream scoop, roll mixture into balls and arrange on an ungreased baking tray, allowing around 2” between each ball.
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Bake for 8 minutes, then broil on high for 1 minute – this is the secret to deliciously chewy insides and crispy edges.
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Remove sheet from oven, and immediately remove cookies. While still warm, sprinkle with remaining Snickerdoodle Cane Sugar, and allow to set.
Recipe Notes
Tip: Fill a mug halfway with espresso or strong coffee, for snickerdoodle dunking!
Ready to bake? Grab the ingredients you need to make this recipe at Vitacost.com:
Can’t get enough snickerdoodle flavor? Check out these White Chocolate Snickerdoodle Blondies.