Indulge in the irresistible combination of crispy cookie edges and soft, chewy centers with this delightful recipe for snickerdoodle cookie brittle. This twist on the classic snickerdoodle cookie is packed with cinnamon-sugar flavor.
Line a baking sheet or jelly roll pan with parchment paper or silpat.
In a mixing bowl, whisk the egg whites until they become foamy. (If using an electric mixer do this on medium speed). Turn the mixer to low and stir in the sugar, melted butter and vanilla until smooth. Stir in the salt, baking powder, cream of tartar, cinnamon, and whole wheat flour until smooth.
Pour the batter onto the baking sheet or jelly roll pan and smooth with a scraper, spoon, or rolling pin until batter is ⅛-¼ inch thick.
Mix together the 2 tablespoon of sugar and 2 teaspoon of cinnamon and sprinkle evenly over the top of the cookie batter.
Bake at 325 degrees for 17 minutes. The edges of the cookie batter should be brown. Remove from the oven and immediately cut into pieces with a pizza cutter or knife into uneven pieces.
For any soft chewy pieces remaining, return them to the oven and bake an additional 10-15 minutes until browned and hard. Remove from oven and allow to cool.
Notes
Store cookies in an airtight container for several days.