Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 2 eggs
- Peppercorn Sea Salt for sprinkling
Instructions:
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F. In a bowl, mix together the flour, baking soda, cream of tartar, and a pinch of Peppercorn Sea Salt.
- Cream Butter and Sugar: In another bowl, cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Roll and Coat: Roll the dough into balls and coat them in sugar. Place them on a baking sheet lined with parchment paper.
- Bake and Sprinkle: Bake the cookies for 10-12 minutes or until the edges are golden. While the cookies are still warm, sprinkle with a little more Peppercorn Sea Salt for an extra burst of flavor.
- Cool and Serve: Let the cookies cool on a wire rack, then enjoy the sweet and spicy goodness!
Why Peppercorn Sea Salt?
The Peppercorn Sea Salt in this recipe enhances the traditional cinnamon and sugar flavors, giving the snickerdoodles a unique, savory twist. The peppery kick balances out the sweetness and makes these cookies even more addictive—perfect for holiday gifting or sharing at festive gatherings.
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