Sinickerdoodles have been a family favorite. This recipe is a little darker in color than regular Snickerdoodles and is a softer version of the traditional Snickerdoodle cookie recipe, but I think they are a great combination with a Rolo in the center for a yummy twist on the Snickerdoodle cookie recipe.

Also see Sand Dollar Snickerdoodles

Soft Chewy Snickerdoodles

Cream together in Stand Mixer:

*1/2 cup Butter, room temperature
*1/2 cup Brown Sugar
*1/2 cup Granulated Sugar
*2 teaspoons Vanilla
*1 Egg, room temperature
*2 tablespoons Whipping Cream

Whisk together dry ingredients in a bowl:

*1 cup All-purpose Flour
*3/4 cup Bread Flour
*1 teaspoon Baking Soda
*1/8 teaspoon Sea Salt
*1 package Rolo-Minis, optional

Cinnamon and Sugar mixture:

*1-2 teaspoons Cinnamon
*1/8 cup Granulated Sugar

Add slowly the dry ingredients to the creamed mixture on medium speeduntil ingredients are combined, the dough will be slightly sticky before refrigeration (add a bit more flour if needed). Refrigerate until dough is completely chilled about 3-4 hours. **Use a 1 or 2 ounce scoop and scoop out the cookie dough and roll the scooped dough into balls, then roll dough ball into the cinnamon sugar mixture and then place onto cookie sheet. Cookies don’t need to be pressed down.

**(Use a 1 ounce scoop for small cookies and 2 ounce scoop for large cookies, also use a Silpat lined 1/2 baking sheet or parchment paper works well too.)

Bake in a pre-heated 350*F. oven for 8-10 minutes.

*Hint: For best results make sure the cookie sheet has cooled after each batch of cookies.

*If you are wanting to make two batches of cookies, make batches separately because this recipe doesn’t do well when doubled.

Rolo option: Press the cookie dough balls flat and place the Rolo in the center and enclose the Rolo with cookie dough, roll in cinnamon and sugar mixture and place the Rolo dough balls onto cookie sheet.

Recipe adapted from Averie Cooks

Enjoy!

Jessica and Lindy