Jun 102012
June 10, 2012
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I love Snickerdoodle cookies. LOVE them so much! But there’s nothing worse than a super light, overly crisp, cake-like Snickerdoodle. (At least in my book, if you like ‘em, great! Eat my share.)
If I’m going to spend the calories on a cookie, I want a chewy, dense, sweet cookie that makes it worth every minute of physical activity it will require to be burned back off and this Snickerdoodle recipe? This one is WORTH it.
The BEST Snickerdoodles EVER
What you’ll need:
- 1 stick of butter, softened
- 1/2 c. sugar
- 1/3 c. brown sugar
- 1 egg
- 2/3 tsp. vanilla
- 1 1/2 c. flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. cream of tartar
- 2 tbsp. sugar
- 2 tsp. cinnamon
What to do:
- Beat together the butter and sugars on high speed in an electric mixer until creamed together. Add the egg and vanilla and beat on medium until well blended, scraping the sides of the bowl as needed.
- In a separate bowl, combine the flour, salt, baking soda and cream of tartar.
- Incorporate the dry ingredients 1/3 at a time into the mixing bowl, mixing in between additions.
- Refrigerate the dough for 30 minutes.
- Mix together the sugar and cinnamon in a bowl wide enough to allow you to roll balls of dough in the mixture.
- After 30 minutes preheat the oven to 350 and make balls of approximately 1 heaping tablespoon of dough, and roll in the sugar mixture.
- Place the balls of dough on a silicone baking mat, on a cookie sheet and smash down just slightly. Bake for 10 minutes. Keep an eye on the first batch — if the cookies start browning or showing many cracks, take them out sooner (ovens vary). Do NOT overcook.
- The cookies should sit on the cookie sheet for 3 minutes after coming out of the oven, as the doughy middles will continue to set up. During this time, sprinkle with pinches of sugar and cinnamon mixture. After three minutes, remove from cookie sheet and place on a cooling rack.
Enjoy the best Snickerdoodles of your life!
[recipe modified from Lovin in the Oven's recipe, found here]
