Snickerdoodles - deliciously soft and delightfully chewy classic cookies BURSTING with cinnamon and sugar.
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Among making lots of new dessert recipes and Life Is Sweet posts to share with you, I've been busy re-making and re-shooting older recipes.
You might be wondering why I would do such a thing. And the answer is, that my older posts are in dire need of a photography facelift.
My beginning photography leaves something to be desired, and if I am completely honest, I still struggle with photography particularly because I hate it. Yep, you read that right. I HATE it.
A lot of bloggers seem to love photography but I am not one of them. I am passionate about baking and sharing recipes with you, but I really wish someone else would do my photography. We can't love and be good at everything, right?
I absolutely love these Snickerdoodles. It's been a while since I've made them and I missed them dearly. They are such a simple, but classic cookie. You just can't go wrong with cinnamon and sugar.
This post was originally shared on December 5, 2013, and has since been updated.
It’s seriously been raining Snickerdoodles in my kitchen lately. I have been on a mission to find the PERFECT Snickerdoodle cookie recipe. I’ve probably made ten different recipes in the last couple of months. I must say I am in Snickerdoodles heaven.
These Snickerdoodles cookies are delightfully chewy with the perfect marriage of cinnamon and sugar. I also love their perfect little bite-size shape. I am partial to small bite-size cookies; I prefer eating a couple of small cookies to one large cookie. It feels like I get to eat more.
This Snickerdoodles recipe is a mixture of your run-of-the-mill ingredients. There is nothing difficult to procure, and no hoops to jump through. This is a simple cookie recipe bursting with cinnamon and sugar!
I used both granulated sugar and brown sugar in these Snickerdoodles. I often find Snickerdoodles to be dry. The addition of brown sugar to this recipe adds moisture to the cookie giving it a soft and chewy texture.
These Snickerdoodles also have an awesome amount of cinnamon in them {I ♥ cinnamon}. The recipe calls for 2 teaspoons in the batter. The cookie dough is then rolled in a sugar-cinnamon mixture. As I said, these Snickerdoodles are BURSTING with cinnamon and sugar!
Another ingredient in Snickerdoodles and one that cannot be forgotten is the cream of tartar. The cream of tartar is an acid ingredient and is used to activate the baking soda. You CAN NOT leave out or substitute the cream of tartar. It isn’t a TRUE Snickerdoodle cookie without it.
The Snickerdoodle dough is quite sticky and requires refrigeration. Refrigerating the dough makes it easier to work with, helps the cookies maintain their shape while baking, and keeps them from spreading.
These Snickerdoodles are fabulous fresh from the oven, but they are even BETTER on days 2 and 3. This is because it gives the cookies time to come into their flavor. In this case extra cinnamon-sugary.
Snickerdoodles are a favorite of mine. I enjoy the simplicity of the cookie without it being bland. I enjoy the classics. Also, I adore cinnamon and sugar. ♥
Spread the Snickerdoodle love and bake these soft and chewy delicious morsels!!
Snickerdoodles
Ingredients
- 2 and ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add eggs and vanilla extract; beat until smooth.
- Add flour mixture to wet ingredients; mix just until combined.
- Cover and refrigerate dough for 60 minutes. Dough can be refrigerated overnight.
- Preheat oven 375F degrees.
- In a small bowl, mix together 3 tablespoons granulated sugar and 1 teaspoon of cinnamon.
- Scoop dough into 2.5 teaspoon balls, or use a #60 disher to scoop balls of dough. Roll balls of dough in cinnamon-sugar mixture and place on an ungreased baking sheet or silicone mat/parchment paper-lined baking sheet. Keep dough chilled in between batches.
- Bake for 9-11 minutes. Cookies may appear soft, but they will set as they cool.
- Cool cookies on baking sheet for 3 minutes; transfer to wire rack and cool completely. Eat & Enjoy!
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