Snickerdoodles


Snickerdoodles...such a fun name to say...that pillowy soft, cinnamon sugar cookie yum! I could eat these bad boys all day! I make these cookies all year long. They are perfect for Christmas, cookie exchanges, party trays, gifts, cold days...and when it's 30 degrees celsius out the...as is today. Ugh! But hey who doesn't crave an awesome cookie - whatever the occasion might be?


They come together fast and easy and require no chilling time. This recipe makes 3 dozen cookies. If you start now - you will be completely finished within the hour!



I love cookies. You can make slice and bake, roll em out, frosted...so many kinds. But the Snickerdoodle is different - it's the best, pillowy-softest, tastiest cookie - even if you aren't a huge cinnamon fan. I don't think the flavour is too strong. It's more of an accent. I think the texture and taste and the melting on your tongue flavour of a truly good cookie is front and centre here. This recipe is from Sally. Thanks Sally!


I really hope you enjoy this recipe!


Snickerdoodles


Ingredients

  • 3 cups flour

  • 2 tsp cream of tartar

  • 1 tsp baking soda

  • 1 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 1 cup room temp butter

  • 1 1/3 cups white sugar

  • 1 whole room temp egg plus 1 egg yolk

  • 2 tsp vanilla

Topping

  • 1/3 cup white sugar

  • 1 tsp cinnamon


Directions

  • Preheat oven to 375°. Line cookie sheets with parchment paper.

  • In a large bowl, whisk together flour, cream of tartar, baking soda, cinnamon and salt. Set aside.

  • Mix the topping together in a small side bowl. Set aside.

  • Cream together the butter and sugar using a stand mixer or a hand held with beaters.

  • Add the whole egg plus extra yolk and beat to combine. Add vanilla.

  • Use spatula as needed to incorporate the bottom and sides.

  • When all wet is combined, turn beaters to low speed and slowly add the dry ingredients in 3 additions. When combined - but not over whipped - dough will be thick.

  • Roll cookies into balls. Portion with a cookie scoop. Roll in sugar/cinnamon topping.

  • Flatten cookies before they go in the oven a bit. If you forget - don't worry about it - just press them down using a spoon as soon as they come out of the oven.

  • Bake 9 to 12 cookies max at a time. I like 9 so they don't spread into the other cookies.

  • Bake for 11 minutes.

  • Allow to cool on baking sheet for 10 minutes before removing to cookie rack to cool completely.

  • Enjoy!


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