When the topic of cookies comes around, some people are more interested in baking them, some love eating them and some love doing both. One of our favorite cookies, the Snickerdoodle, can easily be transformed by utilizing canna butter. Enjoy these cookies warm and share them with friends!
Yield: 28 cookies
Cinnamon Sugar Coating
In a large bowl add the 80% melted canna-butter, sugar, and brown sugar. Whisk together until smooth. Add in 1 whole egg and 1 egg yolk (reserve the whites for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.
In another bowl, stir together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon. Whisk together.
Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. Cover tightly and place in the fridge for 45 minutes to 1 hour.
Preheat the oven to 325 degrees F. (If you have a convection oven, do 325 degrees F at convection bake). In a small bowl stir together the white sugar and cinnamon.
Remove the dough and roll tall balls of dough (see the 2nd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture.
Place dough balls on a parchment or silpat lined sheet pan and bake for 9-11 minutes. Watch carefully being sure to not over-bake. I think slightly under-baked snickerdoodle cookies are the BEST!
Remove and let stand on cookie sheet for 2 minutes before removing to a cooling rack.
Cookies best enjoyed within 2-3 days.