Yogurt-Raisin-Doodles

• 1

  Preheat oven to 400ºF (200ºC).

• 2

  Line two large baking sheets with parchment paper or silicone baking mats.

• 3

  In a small plate combine the topping ingredients and set aside.

• 4

  In a medium sized bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt.

• 5

  In a large bowl using a stand mixer with a paddle attachment or a hand mixer cream the sugar and butter until creamy and pale in color.

• 6

  Add eggs and vanilla and mix until combined, scraping down sides as needed.

• 7

  Slowly add the flour mixture and mix until just combined. Don’t over mix.

• 8

  Using a rubber scraper, mix in vanilla yogurt raisins by hand.

• 9

  Scoop out about 1 1/2 tablespoons of dough and roll into a ball, about 1-inch in diameter.

• 10

  Roll dough ball into cinnamon sugar mixture and place on cookie sheet.

• 11

  Place cookie balls about 2-inches apart on cookie sheet.

• 12

  Bake cookies for 8 minutes. Edge of cookies should be just golden.

• 13

  Let cookies cool for 2-3 minutes on cookie sheet before transferring to a cooling rack to cool completely. Cookies will puff up when baking and deflate while they cool.

• 14

  Let cookies cool completely.

Cookies remain soft and fresh for 7 days in an airtight container at room temperature.