These Snickerdoodle Poppers are a mini version of the classic snickerdoodle cookies that are delicious and bite-sized. For that signature snickerdoodle flavor, they're coated in a cinnamon-sugar mixture.
Ingredients: 1 cup all-purpose flour. 1/4 teaspoon baking soda. 1/4 teaspoon cream of tartar. 1/8 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 teaspoon vanilla extract. 1 egg. For rolling:. 2 tablespoons granulated sugar. 1 teaspoon ground cinnamon.
Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Mix the flour, baking soda, cream of tartar, and salt in a bowl with a whisk. For the second, bigger bowl, cream the softened butter and 1/2 cup of sugar until it is fluffy and light. To the butter and sugar mix, add the egg and vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, stirring just until everything is combined. Add 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to a small bowl. This is what you will use for rolling. Make little balls out of the cookie dough that are about an inch across. Cover all of the dough balls with the cinnamon-sugar mix by rolling them in it. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.
Prep Time: 15 minutes
Cook Time: 8 minutes
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