This is my twist on the classic snickerdoodle recipe. Most recipes call for cream of tarter (which I never have) and shortening (which I never use). I used substitutions for both and added some toffee chips for extra texture, and ended up with a perfectly chewy, buttery cookie full of goodness. It melts in my mouth and is just the right amount of sweetness. The key to a good, chewy cookie is having your butter at the right consistency. So plan a day ahead and allow the butter to come to room temperature and naturally, instead of softening it in the microwave. Your cookies will thank you.
Adapted from All Recipes.
Ingredients
Yields 18 cookies
1 1/4 c + 2 T all purpose-flour
1 t baking powder (sub cream of tartar for more tart taste)
1/2 t baking soda
1/8 t salt
1/2 c butter, softened
1/2 c white sugar
1 egg, room temperature
1 t vanilla extract
1/2 c toffee chips (optional)
1 T white sugar
1 t cinnamon
Directions
Soften butter. I leave mine out for several hours before I start baking under a window. Softened butter is the key to a good cookie, so don't try to take a shortcut here!
Preheat oven to 350˚F (375˚F on my oven). Line baking sheets with parchment paper.
Mix together flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and 1/2 c sugar until light and fluffy. Beat in egg and vanilla extract until well mixed and smooth.
Stir in half the dry mixture and beat together. Switch mixer attachment to corkscrew, add the remaining dry mixture, and beat together until well mixed and smooth.
Fold in toffee chips.
In a small bowl, mix together 1 T sugar and 1 t cinnamon.
Scoop 1 T of dough and roll into a ball. Roll ball in sugar cinnamon mixture until the exterior is coated. Place dough balls on parchment paper 3 inches apart (cookies spread a lot).
Bake for 8-10 minutes. The cookies will look set, but not too hard. The cookies will harden as they cool.
Cool on baking sheet until they can be moved to a cooling rack.
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