Snickerdoodles are such a fun cookie. It’s a fun word to say first of all, and I think there’s much to be said for their simplicity. They’re kind of like a sugar cookie, but have that extra twist when you roll them in cinnamon sugar. I haven’t had a whole lot of experience making Snickerdoodles, but when I was searching for something to make from the Sweet Melissa Baking Book, I thought these would be a good choice. One of the aspects of this recipe that is different from other Snickerdoodle recipes is that this one contains butter instead of shortening. So that means they’re a little bit healthier, right?🙂
I have no complaints about these. They were so good. It was the perfect cookie- firm, yet chewy and just soft enough. I would definitely make these again and will not worry about searching for a different recipe- this is the perfect one. I can’t wait to make more recipes out of Melissa Murphy’s book, which is getting to be very popular right now. I’m sure everything else is just as delicious. I served these when we were having dinner with some friends and one of them, after eating several cookies, asked, “Erin, why do you have to make such evil things?” I’ll take that as a compliment🙂
Yields 3 dozen cookies
For the Dough:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon kosher salt
For the Cinnamon Sugar
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2 to 3 minutes. Add the eggs and mix until combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or aluminum foil.
For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.
Using a 1-ounce cookie scoop, or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.
Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so that they stay put. Bake for about 12 to 13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.
Snickerdoodles keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not uncover before defrosting.
Source: Sweet Melissa Baking Book by Melissa Murphy, 2008.
Filed under: cookies