This weekend would have marked the start of the Calgary Stampede—a time for cowboy hats, midway rides, and, of course, all the delicious treats. But with the event postponed until 2021, the city feels a little quieter than usual. Love it or hate it, there’s no denying the Stampede brings a major economic boost to Calgary, and this year, many local businesses and vendors are feeling the impact of its absence.
While I won’t be planning a Stampede Breakfast at work this year, I still wanted to bring a little taste of the festivities into my kitchen. Enter Snickerdoodle cookies—soft, pillowy, and rolled in just the right amount of cinnamon and sugar to remind you of those warm, fresh mini doughnuts from the midway. These cookies are incredibly light and fluffy, with a slightly tangy bite thanks to a touch of cream of tartar. If you’re missing your annual cinnamon-sugar fix, these might just hold you over until Stampede 2021. Plus, they pair perfectly with a cup of coffee for a cozy, rodeo-free weekend at home.
INGREDIENTS
FOR THE COOKIES
1 cup butter (room temp)
1 cup sugar
1/2 cup brown sugar (lightly packed)
2 eggs
2 tsp vanilla extract
2 3/4 cup all-purpose flour
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
FOR THE CINNAMON SUGAR COATING
1/2 cup sugar
2 tbsp ground cinnamon
DIRECTIONS
Preheat oven to 325 degrees C
Line baking sheets with parchment paper.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt, and set aside.
In a large mixing bowl, cream butter and both sugars using a stand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy.
Scrape the butter and sugar from the sides and bottom of the bowl and add the eggs one at a time mix until combined. Then add the vanilla and cream for 1-2 minutes.
With the mixer on low add the flour mixture. Mix on the lowest speed setting until just combined.
In a small bowl, stir together sugar and cinnamon for the coating.
Using a cookie scoop, about 2 tablespoons in size, scoop balls of dough and drop them into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.
Place on the baking sheet lined with parchment and bake for 9-11 minutes. Let cool for several minutes before removing from the pan and onto a cooling rack.
Snickerdoodle Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 1/2 cup brown sugar lightly packed
- 2 eggs
- 2 tsp vanilla
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
FOR THE CINNAMON SUGAR COATING
- 1/2 cup sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 325 degrees C
- Line baking sheets with parchment paper
- In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside
- In a large mixing bowl, cream butter and both sugars using a stand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy
- Scrape the butter and sugar from the sides and bottom of the bowl and add the eggs one at a time and mix until combined. Add the vanilla and cream for 1-2 minutes
- With the mixer on low add the flour mixture. Mix on the lowest speed setting until just combined.
- In a small bowl, stir together sugar and cinnamon for the coating.
- Using a smaller cookie scoop, about 2 tbsp, scoop balls of dough and drop them into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.