This follows a normal sugar cookie recipe pretty closely, but also uses brown sugar, cream of tartar, and is rolled in sugar and cinnamon. Since I’ve covered making sugar cookies before I didn’t take pictures throughout the entire process this time, but the full recipe can be found at the end!
Here is the dough after it was chilled for about 75 minutes:
The mix of granulated sugar and ground cinammon:
My father-in-law’s birthday was today so I used my new dragon cookie cutter to make him his own special cookie. The cutter was a lot bigger that I thought it would be… almost 1/2 the length of my baking pan! It’ll be fun to use that cutter with dough that doesn’t balloon out. 😉
Here is the before and after of the normal cookies:
They’re very tasty and we made some maple flavored Whipped Cream Frosting to enjoy with them! For maple we used about 1 tbsp plus 1 tsp of 100% pure maple syrup for the flavoring, which is quite delicious.
Brown Sugar Snickerdoodle Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/2 cup granulated sugar
- 1.5 tsp ground cinnamon
- In a mixing bowl beat butter on medium high for 30 seconds
- Add the 1 cup granulated sugar, brown sugar, baking soda and cream of tartar. Beat until combined, scraping down sides occasionally.
- Beat in eggs and vanilla until combined well
- Beat in the flour until well combined
- Cover the dough and refrigerate for 1-2 hours
- Preheat oven to 375° F
- Mix the remaining granulated sugar and the ground cinnamon in a small bowl
- Roll dough into 1 inch balls and then roll them around in the cinnamon-sugar mix until coated
- Place on cookie sheet spaced about 1″ apart. Partially flatten the balls.
- Bake for 10-12 minutes, or until the edges start to brown
- Let cool a few minutes before transferring to a cooling rackRecipe adapted from Mommy’s Sweet Confessions