Snickerdoodles
Lately I’ve been all about the snickerdoodles. This has been my go to cookie for the month of December. And it will probably extend into January because these cookies are quick and delicious!
I tried several recipes for snickerdoodles but none were quite hitting the mark for me. Some tasted great but were too flat (just not pretty!). Others lacked flavor and sweetness.
I resolved to adapt the recipe that was closest to what my taste buds were after. Thick and chewy, cinnamon-y, and that essential cream of tartar flavor that pulls you from sugar cookie to definitively a snickerdoodle.
My favorite thing may just be that these are no-chill cookies. Yes, you read that right! No chilling required. We go straight from mixing, to rolling in the cinnamon sugar, to baking! These are quick to make (minus the time you spend for bringing the butter to room temp).
These cookies have gone so quickly every time I’ve made them that I’ve gotten exactly ONE picture. I promise to fix that soon! But for now I’m going to go ahead and publish the recipe. It’s not pinterest worthy. But sometimes, done is better than perfect. Hoping so anyway.
Happy Baking friends!
Snickerdoodles
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup all purpose flour or bread flour
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1 tsp cream of tartar *cannot be omitted*
- 1/2 tsp salt
- 1/2 tsp cinnamon
Sugar Topping for rolling:
- 1 tsp cinnamon
- 2 tbsp sugar
Instructions
- Preheat oven to 350 degrees F
- In a small bowl, mix together flour, cornstarch, baking soda, cream of tartar, salt and cinnamon. Set aside.
- In a large bowl mix together butter and sugars with a handheld mixer.
- Add egg & vanilla and mix well
- Gradually add in dry ingredients, mixing well. Continue until all the dry ingredients are well incorporated. Dough should feel soft but not sticky. If it’s too wet to roll without sticking to your hands, add extra flour, 1 tbsp at a time.
- Roll into balls, about 1 tbsp size. Roll into cinnamon sugar mixture. Bake for 8-9 minutes or until cookies are just slightly turning golden. They may still look slightly undercooked in the middle. This is fine, the cookies will continue to bake on the cookie sheet after removing from oven.
- Let sit for 5 minutes, then remove to a wire rack to continue cooling.
