Tiara's Ultimate Snickerdoodle Cookies

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Step 1

Preheat oven to 350 degrees and line banking pan with parchment paper

Step 2

Cook the butter on medium high until it turns brown. Then remove from the stove whisk, and let rest for 10 minutes.

Step 3

Mix in vanilla and rum extract then refrigerate for 30 minutes. *** Butter must cool down first. It needs to return to a soft room temperature texture.

Step 4

Use a sifter to add the flours, baking soda, cream of tartar and salt in a medium bowl, then whisk the dry ingredients together

Step 5

In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time.

Step 6

Stir in flour, cream of tartar, baking soda, and salt mix, just until combined.

Step 7

Add in vegetable oil to smooth out dough texture and prevent dryness and crumbling

Step 8

In a small bowl, stir together sugar, all spice, and cinnamon

Step 9

If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

Step 10

Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.