Our Favorite Snickerdoodles

Posted on August 23, 2013 By Alex T. desserts

Snickerdoodles 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

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.

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.

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 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 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.

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

Bon appetite!

Added by Alex T. on August 23, 2013.
Saved under desserts
Tags: cookies, cooking with kids, recipe, snickerdoodles

Tweet

FacebookTwitterGoogle1EmailDeliciousDiggGoogleStumbleuponRedditTechnoratiYahooBloggerMyspaceRSS