Cinnamon-Chip Snickerdoodles

Display units in Metric

Yields 5 dozen originally 5 dozen

Cookies:
1	cup	butter
1-¹⁄₂	cups	coconut sugar
2	large	eggs
1	teaspoon	vanilla
2	teaspoons	baking powder
¹⁄₂	teaspoon	salt
2-³⁄₄	cups	King Arthur Unbleached All-Purpose Flour
2	cups	cinnamon chips
Cinnamon-Sugar:
¹⁄₂	cup	sugar
1	heaping teaspoon	cinnamon

Preheat oven to 400 degrees F.

In a large bowl, cream together butter and sugar. Add eggs one at a time and then the vanilla.

In a medium bowl, mix flour, baking powder and salt.

Slowly add flour mixture to wet mixture, mixing gently until the flour is just incorporated.

Fold in cinnamon chips.

In a small bowl, mix together sugar and cinnamon.

Use a melon baller to form cookie dough balls. Roll each one in the cinnamon-sugar before transfering to a cookie sheet or stone.

Note: For thinner, crispier cookies, flatten slightly with the bottom of a glass.

Bake for 9-11 minutes, until they begin to brown. Transfer to a cooling rack to cool.

Preheat oven to 400 degrees F.
In a large bowl, cream together butter and sugar. Add eggs one at a time and then the vanilla.
In a medium bowl, mix flour, baking powder and salt.
Slowly add flour mixture to wet mixture, mixing gently until the flour is just incorporated.
Fold in cinnamon chips.
In a small bowl, mix together sugar and cinnamon.
Use a melon baller to form cookie dough balls. Roll each one in the cinnamon-sugar before transfering to a cookie sheet or stone.
Note: For thinner, crispier cookies, flatten slightly with the bottom of a glass.
Bake for 9-11 minutes, until they begin to brown. Transfer to a cooling rack to cool.

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