Cinnamon Crunch Snickerdoodles
Cinnamon Crunch Snickerdoodles
Ingrediënten
- 1 cup of softened butter
- 1 ¹/₂ cups of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- ¹/₄ teaspoon of salt
- 2 eggs
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour
- 4 ¹/₂ cups of sweetened cereal with cinnamon-toast flavor like General Mills Cinnamon Toast Crunch
Preparation Time: 30 minutes / Chilling Time: 30 minutes
Baking Time: 10 minutes per batch at 375°F
Instructies
- Begin by using a large mixing bowl and a hand mixer.
- Beat the softened butter on medium speed for about 30 seconds.
- Add the granulated sugar, baking soda, cream of tartar, and salt.
- Continue to beat until well combined, scraping the sides of the bowl as necessary.
- Add the eggs and vanilla extract, and mix until fully incorporated.
- Gradually add the all-purpose flour to form the dough.
- Stir in 1 cup of the cereal.
- Cover the dough and let it chill in the refrigerator for 30 to 60 minutes, or until it’s easy to handle.
- Preheat your oven to 375°F (190°C).
- Take the remaining 3¹⁄₂ cups of cereal and place it in a resealable plastic bag.
- Crush the cereal by gently rolling a rolling pin over it.
- Shape the dough into 1¹⁄₄-inch balls and then roll them in the crushed cereal, ensuring an even coating.
- Place the dough balls about 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until the bottoms of the cookies are lightly browned.
- Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
This recipe makes approximately 48 servings, with each serving being one cookie.
