Cinnamon Sugar Crackle Cookies
Classic American snickerdoodles rolled in cinnamon sugar, developing their signature crackled tops as they bake. Crisp on the outside and soft within, with warm cinnamon and a hint of nutmeg.
Ingredients
all-purpose flour
2.5 cup
baking powder
1 tbsp
freshly grated nutmeg
1/4 tsp
salt
1/4 tsp
unsalted butter (softened)
3/4 cup (1.5)
granulated sugar
1.33 cup
light unsulphured molasses
1 tbsp
large eggs
2
vanilla extract
1 tsp
cinnamon powder (for coating)
1 tbsp
granulated sugar (for coating)
1/4 cup
Instructions
1
Prepare Oven
Place the oven rack in the center position, preheat to 350°F. Grease two baking sheets.
2
Mix Dry Ingredients
Sift flour, baking powder, nutmeg and salt into a medium-sized bowl. Stir to combine; set aside.
3
Make Batter
In the bowl of an electric mixer, beat butter, sugar and molasses with a paddle attachment on medium-high speed until lightened, about 1.5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract. Scrape down the sides of the bowl and beat for 30 more seconds. Add the flour mixture on low speed, mixing until just combined.
4
Make Coating
In a small bowl, gently stir together cinnamon and sugar.
5
Shape and Bake
Roll the dough into 1.25-inch balls (use approximately 1.5 tbsp of dough per ball). Roll each ball in the cinnamon sugar mixture until fully coated, place on the prepared baking sheets, spaced 2.5 inches apart. Flatten each cookie into a 2-inch disc. Bake one sheet at a time for 16 to 18 minutes, until the tops are cracked and the edges are puffed and pale golden. Transfer the cookies to a cooling rack to cool completely.
