Get ready to embark on a delightful baking adventure with our Kiss Ya Mama Cinnamon Sugar Cookies recipe. These cookies combine the comforting nostalgia of snickerdoodle dough with the bold flavors of Kiss Ya Mama seasoning. In every bite, you'll experience the perfect balance of warmth, sweetness, and a hint of cinnamon spice that will keep you coming back for more. Crafted with care, these cookies are rolled in a tantalizing Kiss Ya Mama cinnamon sugar coating, infusing them with a unique twist that sets them apart. With a soft and chewy center and a perfectly crispy edge, these cookies are the epitome of baking perfection. Follow our simple instructions and create a batch of these mouthwatering cookies that are bound to become a new family favorite. Whether you're baking for a special occasion or simply indulging your sweet tooth, our Kiss Ya Mama Cinnamon Sugar Cookies are sure to delight your senses and leave you craving another bite.
Ingredients
Snickerdoodle Dough
- 2¾ cup all-purpose flour
- 2 tsps cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups sugar
- 2 eggs
- 1 tsp vanilla extract
Cinnamon Sugar Coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Set this dry mixture aside.
- In a stand mixer, cream together the softened butter and sugar until well combined and creamy. Incorporate the eggs and vanilla extract, and continue blending until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, ensuring thorough incorporation.
- In a separate small bowl, pout the ½ cup of Kiss Ya Mama seasoning.
- Using a small cookie scoop, portion out the cookie dough, roll each portion into a ball, and then coat them in the Kiss Ya Mama Cinnamon Sugar twice.
- Place the coated cookie dough balls onto an ungreased cookie sheet, leaving approximately 2 inches of space between them.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Allow the cookies to rest on the baking sheet for a few extra minutes before transferring them to a wire rack to cool completely.
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