Our Favorite Snickerdoodles

Our Favorite SnickerdoodlesSnickerdoodles are my all-time favorite cookies. My husband’s chocolate chip cookies are a very close second, but when he makes snickerdoodles, I fall in love with him all over again.

We had a hankering for some cookies a while back, so I skimmed Pinterest for some snickerdoodle recipes. I found this one and made a few changes to it to suit my tastes and so my son could help.

The timing of refrigerating the dough works out really well in our house too. We have made the dough in the morning and then baked the cookies after nap time. Or we have made the dough before dinner and then baked the cookies after dinner.

I really like that this recipe doesn’t make a TON of cookies. We’ve made it twice now and get between 25 to 30 cookies… depending on how much dough we snack on.

Ingredients:

  • 1/2 cup unsalted butter (1 stick in the U.S.)
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon

In a separate bowl:

  • 3 tablespoons sugar
  • 2 teaspoons cinnamon

Snickerdoodle Ingredients

Directions:

In a large bowl, beat the butter until creamy. You don’t have to have a stand mixer for this, but it’s handy. Add the sugar and beat until light and fluffy.

Cream the butter and sugar

Add the egg, milk and vanilla and beat until everything is mixed together thoroughly.

Add the vanilla, egg and milk

In another bowl, sift together the flour, baking soda, salt, cream of tartar and cinnamon.

Sift together the dry ingredients

Gradually pour the dry ingredients into the wet. We do one small scoop at a time, waiting until it’s incorporated before adding more.

Slowly add the dry ingredients into the wet

Once all of the dry ingredients are mixed in, stick the bowl of dough into the refrigerator for a few hours. You can leave it refrigerated for overnight if you have to.

Refrigerate the dough

Once you’re ready to bake, preheat your oven to 375° F. Line your cookie sheet or sheet pan with parchment paper.

In a small bowl, combine 3 tablespoons of sugar with 2 teaspoons of cinnamon. If you like more cinnamon, you can add more.

With a small spoon, scoop out the dough and roll it into a ball approximately 1″ to 1.5″ with your hands.

Roll the dough into 1" balls

Roll the dough into the cinnamon and sugar mixture and then place it onto the parchment-lined cookie sheet. Repeat this process until the cookie sheet is full.

Roll the dough in a sugar/cinnamon mixture

Lay out on a parchment-lined sheet pan

Flatten each dough ball with the bottom of a glass. Some may stick for a moment, but a little nudge with your finger and they will fall back to the cookie sheet.

Flatten dough with a glass

Bake these for 8 minutes. Don’t go longer than 8 minutes or you risk over-cooking them. You don’t need to see any brown edges or they won’t maintain the chewy-ness that is a requirement of snickerdoodles!

Let them cool on the cookie sheet for a minute or two before transferring them to your cooling rack.

Bake for 8 minutes, then cool.

I can never wait until they are completely cool before munching on one and it looks like my son got my sweet tooth too!

Our Favorite Snickerdoodles

Bon appetite!

Our Favorite Snickerdoodles

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Ingredients
1/2 cup unsalted butter (1 stick in the US)
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 teaspoons cinnamon

In a separate bowl
3 tablespoons sugar
2 teaspoons cinnamon

Instructions
In a large bowl beat the butter until creamy. You don’t have to have a stand mixer for this, but it’s handy. Add the sugar and beat until light and fluffy.
Add the egg, milk and vanilla and beat until everything is mixed together thoroughly.
In another bowl, sift together the flour, baking soda, salt, cream of tartar, and cinnamon.
Gradually pour the dry ingredients into the wet. We do one small scoop at a time, waiting until it’s incorporated before adding more.
Once all of the dry ingredients are mixed in, stick the bowl of dough into the refrigerator for a few hours. You can leave it refrigerated for overnight if you have to.
Once you’re ready to bake, preheat your oven to 375° F. Line your cookie sheet or sheet pan with parchment paper.
With a small spoon, scoop out the dough and roll it into a ball approximately 1″ to 1.5″ with your hands.
Roll the dough into the cinnamon and sugar mixture and then place it onto the parchment-lined cookie sheet. Repeat this process until the cookie sheet is full.
Flatten each dough ball with the bottom of a glass. Some may stick for a moment, but a little nudge with your finger and they will fall back to the cookie sheet.
Bake these for 8 minutes. Don’t go longer than 8 minutes or you risk over-cooking them. You don’t want to see any brown edges!
Then let them cool on the cookie sheet for a minute or two before transferring them to your cooling rack.

Adapted from Culinary Couture
Adapted from Culinary Couture
Mama Say What?! http://www.mamasaywhat.com/

One Response to Our Favorite Snickerdoodles

  1. Yum! I love snickerdoodles. I can’t wait to make them with N!

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