The Snickerdoodle Cookie is the perfect blend of sugar cookie with a hint of toffee flavoring. Typically the cookie is rolled in a cinnamon sugar blend before baking, but I prefer to spice things up just enough with my Crumble Spice Artisan blend.
- 1 cup Butter (room temperature)
- 2 cups Sugar (plus 1/4 cup for sugar coating)
- 2 Extra Large Eggs
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 3 3/4 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 tsp Crumble Spice (4 parts cinnamon and 1 part ground cloves) (or cinnamon)
Preheat oven to 375 degrees F. In a mixer combine butter, sugar, vanilla, milk, and eggs and mix on medium-high for about 3-4 minutes. Next sift together flour, baking soda, cream of tartar and salt. Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined.
For the sugar coating, in a small bowl mix 1/4 cup Sugar and CrumbleSpice together thoroughly. Scoop the dough into 1 inch balls and roll in the sugar coating and set on a baking sheet. Bake the first baking sheet of dough for 5-6 minutes on the lower rack and then move to the top rack for an additional 5-6 minutes, placing the next sheet on the bottom rack. Cycle through until all are baked. Cool and enjoy!