Cracker Jack Snickerdoodle Cookie Recipe
Fresh baked and loaded with delicious bits of popcorn and fresh Cracker Jack.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt. Set aside.
- 3
Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Egg and Vanilla
Beat in the large egg and vanilla extract until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- 6
Fold in Cracker Jack
Gently fold in the Cracker Jack popcorn until evenly distributed throughout the cookie dough.
Baking
- 7
Roll Cookies
In a small bowl, combine the granulated sugar and ground cinnamon for rolling. Use a cookie scoop or tablespoon to portion out the dough and roll into balls.
- 8
- 9
Bake the Cookies
Place the rolled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 10
Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your Cracker Jack Snickerdoodle Cookies!