The Dessert: Stock Exchange Snickerdoodles

Snickerdoodles are the most underrated kind of cookie, in my humble opinion. While my favorite food is chocolate chip cookies, I’ve recently been branching out with my cookie preferences - and snickerdoodles are starting to have a special place in my heart. A few weeks ago, when I was home in San Francisco, I picked up a giant snickerdoodle from the cafe at Spruce Restaurant on Sacramento Street. These cookies are a personal favorite of my friend Joe, and I really wanted to replicate them for him - but with my favorite baking ingredients!

I tested a few recipes and finally settled on one that reminded me of the Spruce Snickerdoodles. I brought a batch with me when I visited Joe over Labor Day, and oh my gosh you should have HEARD him raving about them! At one point, he said I should list the cookies on the NY Stock Exchange, and so the name of these cookies was born!

These cookies are quick and easy to make, and they are perfect as the weather turns to Fall and we crave cozier flavors. Try making a batch this week and let me know what you think!

Servings: 4 jumbo cookies.

The Ingredients:

For the cookies:

• 1/2 cup butter, room temperature (1 stick)

• 1/3 cup of Swerve brown sugar

• 1/4 cup granulated Lakanto monkfruit

• 1 egg

• 1 & 1/3 cup of Gluten Free Measure-for-Measure Flour

• 1/2 tsp cream of tartar

• 1/4 teaspoon Himalayan pink sea salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

For the cinnamon sugar:

• 2 tbsp of granulated Lakanto monkfruit

• 1 tsp cinnamon

Prep Time: 15 minutes. Bake Time: 20 minutes.

The Instructions:

• Preheat the oven to 350 degrees Fahrenheit and line 1 baking sheet with parchment paper.

• Make the cinnamon sugar: use a spoon to mix together the 2 tbsp of Lakanto granulated Monkfruit with the 1 teaspoon of cinnamon in a small bowl. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, Swerve brown sugar, and granulated Lakanto Monkfruit sweetener until well combined.

• Add egg and vanilla to the creamed butter and sweetener, and beat on medium speed until combined.

• Add the gluten free flour, cream of tartar, salt, baking soda, and cinnamon to the mixing bowl and beat on medium speed until fully combined.

• Turn the dough out onto a clean surface and divide into four equal sized portions. Using a 1/2 cup measuring cup will work well.

• Shape each ball of dough into a hockey puck. Then, make a little mouse house with your hand and press the puck into more of a mound shape.

• Role the mounds in the cinnamon sugar mixture, making sure the outer surface is completely coated. Place each mound on the prepared baking sheet a few inches from the others.

• Put the cookies into the oven. After 5 minutes, remove from the oven and use the bottom of a measuring cup to flatten each slightly baked cookie, until it is about 1/2- 3/4 of an inch thick. Return cookies to the oven, rotating the baking sheet so a different side is now into back of the oven.

• Bake for an additional 12-15 minutes (for a total of 17-20 minutes in the oven). The longer you bake, the crispier the cookies will be.

• Remove the cookies from the oven. Using oven mitts, grip each side of the baking sheet and tap it firmly down on a stovetop or other heat-proof surface. This helps remove air from the cookies and makes them a bit denser.

• Allow to cool on the baking sheet for 5 minutes, before moving to a baking rack to cool completely. Serve at room temperature.