I realize that these look nearly identical to the pumpkin snickerdoodles.
But how can you say no to thick and fluffy cinnamon clouds?
You can practically taste the sugary crunch on the outside when you look at the sparkly crystals.
They may be lacking in pumpkin spice, but when you bite into these super soft pillows of vanilla cinnamon goodness, you’ll hardly miss it.
Fat Fluffy Snickerdoodles
Adapted from How Sweet It Is
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together (I didn’t need this). Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10 or 11 minutes.
Makes 25-30 cookies
Decided it was a good idea to make a snickerdoodle fort. You know, normal cookie behavior.