Dough Chilling Time (Before baking) and Cooling Time (After baking) 1hr15mins
Total Time 30mins
Cuisine American, German
Servings 72Small Cookies
For the Snickerdoodles
1cupCountry Crock Unsalted Baking Sticks2 sticks
2 ¾cupsall purpose flour
1 ½teaspoonscream of tartar
For the Sugar Coating
¼cupred decorating sugar
In a large bowl, whisk the baking sticks, brown sugar, and white sugar together until smooth, about 2 minutes. Add one egg plus one egg yolk. Add the vanilla. Whisk until well combined and smooth, another 2 minutes.
In a separate medium bowl, stir together the flour, cream of tartar, cinnamon, baking soda, and salt.
Gradually add the dry flour mixture to the wet mixture. Slowly beat until just combined (do not overwork the dough).
Cover the cookie dough in the bowl and refrigerate for one hour.
Preheat oven to 325 degrees. Position oven rack to center position. Line baking sheets with parchment paper.
In a small bowl, stir together the red sugar, white sugar, cinnamon, and nutmeg.
Using a teaspoon, portion amounts and gently roll into small balls. Roll each ball into the cinnamon-sugar mixture and place on the parchment lined baking sheet.
Arrange the dough balls about 2 inches apart.
Bake for 9 to 11 minutes. (Do not overcook.) The cookies will be soft. Remove from oven and let cool on the pan for 3 minutes. Transfer to a wire cooling rack to cool completely.
Store cookies in an airtight container until serving.
This recipe makes approximately 6 dozen SMALL cookies made from teaspoon-sized portions. You can make larger cookies but note the yield will be less.You may have excess cinnamon sugar coating. Store in an airtight container for the next batch.