This is not your traditional Snicker Doodles recipe, but than again I'm not your traditional kinda girl. Instead of using butter I'm using I Can't Believe It's Not Butter® and instead of using Vanilla Extract I am using the seeds of a Vanilla Bean, which makes this recipe all the more delightful. These cookies are crisp on the outside and light and spongy on the inside. Definitely one of my favorite cookie recipe. Also this recipe doesn't use Cream of Tartar.
Ingredients:
1¼ + 2 Tbsp. All purpose Flour
1 tsp. Baking Powder
1/4 tsp. Fine Sea Salt
1 c. I Can't Believe It's Not Butter®
3/4 cup Sugar
½ Vanilla Bean
1 Large Egg, room temperature
Coating
½ cup Granulated Sugar
2 tsp. Ground Cinnamon
Procedure:
1. Using an electric mixer with a whip attachment, whip eggs, butter, and sugar. Cut Vanilla Bean lengthwise and scrap in seeds, continue to mix until your butter and eggs are fluffy and doubled in size. Note***Make sure your egg is at room temperature, do not use a cold egg.
2. In a separate bowl combine flour, baking powder and salt together. Mix well.
3. Using a rubber spatula fold in 1/3 at a time of the flour mixture until well corporate. Continue to mix batter by hand until your product is smooth and you cannot see any dry flour. Note***The consistency of your batter will resemble very closely to frosting but not as sticky.
4. Cover bowl with Plastic Wrap and refrigerate for minimum 2 hours, preferably over night.
5. Preheat your oven to 400°F/204°C.
6. In a small bowl combine cinnamon and sugar.
7.Use a small cookie scoop to portion out cookie dough or form 1½ inch balls. Place cookie dough into cinnamon and sugar mixture and coat.
8. Place cookies 2 inches apart on a cookie sheet lined with parchment paper. Sprinkle more cinnamon and sugar on top of each cookie.
9. Bake until cookie puff up and turn slightly golden, approx. 16 minutes
10. Let cool for about two minutes on cookie sheet before transferring on cooling rack. Completely cool.
Makes 25-30 cookies
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