Snickerdoodles (sss-nick-er-do-duels). It’s fun to say! Or maybe it isn’t and I’m just weird. Regardless, they sure are fun to eat! What cookie isn’t!? If you’ve never had a Snickerdoodle, you’re missing out! Soft, chewy, and covered in cinnamon sugar…what’s not to love! Snickerdoodles are a classic and quite possibly one of my favorites. If you’ve never had one, you totally need to try one. If you have, well, you won’t need much convincing from my end!
I had my first Snickerdoodle when I was in the third grade. My teacher would bring them in every Friday from a local chain grocery store bakery. When she first brought them, I’m pretty certain that upon hearing their name, I looked at her as if she had two heads. As a third grader, my cookie knowledge didn’t extend past chocolate chip, cut outs, and Oreos. Leave it to a teacher to teach me such an important lesson…cookies don’t have to have fancy chips, cream, or frosting to be amazing! I was hooked! Unfortunately, after ‘graduating’ from the third grade, I never had the privilege of eating another Snickerdoodle. That is, until I actually graduated and moved out onto my own. Ten years later and I still hadn’t forgotten how good these cookies are. That’s why they were one of the first things I baked after moving out on my own. I wasn’t exactly an experienced baker but, these came out perfect! Just as good, if not better than what I remembered.
If I was able to bake these cookies with my limited baking experience right out of high school, I’m certain they’ll be a breeze for all of you as well. The ingredient list is pretty simple too! With the exception of the cream of tartar, you probably have most everything on hand. Simple and amazing…. you had me at hello!…or umm…Snickerdoodle! Anyways, let’s get started!
Adapted from Food.com
1 cup butter
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
For Rolling Dough:
4 tablespoons granulated sugar
4 teaspoons cinnamon
In a medium bowl, combine flour, salt, baking soda and cream of tartar and set aside. In a separate bowl, either by hand or with an electric mixer on medium speed, cream together butter and sugar. Next, add eggs and vanilla to the butter mixture and mix until thoroughly combined. On low speed, slowly add the dry ingredients to the wet and continue mixing until fully incorporated.
Preheat your oven to 350°. While the oven is preheating, place the dough in the refrigerator to chill. Meanwhile, prepare cookie sheets with a non stick spray, parchment paper, or a slip mat. Then, in a small bowl, combine cinnamon and remaining sugar. After the oven is done preheating, remove the dough and pans from the refrigerator and roll the dough into two inch balls. Finally, roll each ball into the cinnamon sugar mixture and place on a baking sheet two inches apart. Bake for 10 minutes.
Unbaked dough should remain refrigerated until ready to bake. The prepared cookie balls also freeze well if you don’t plan on baking the full batch at once. They should last for up to three months in a well sealed container in the freezer….not that you’ll be able to go three months without eating these again!