Lately I’ve been CRAVING (as in seriously craving!!) Snickerdoodles. Sometimes that craving just comes and there’s nothing you can do but to make a big batch of Snickerdoodles, right? I’ve really loved my sugar cookie recipe lately (I used it for the Fruit Pizza Cookies and the Lemonade Sugar Cookies) so I just adapted that for Snickerdoodles. I did add a chill time because I wanted a thicker cookie here, then swapped out some of the white sugar for brown (for added flavor, moister and chewiness) and of course I added loads of cinnamon – and then that classic sugar cookie become a Snickerdoodle. You wouldn’t believe how perfectly soft and chewy and amazingly delicious these cookies are – well that is until you try them of course. And once you try them you’ll be head of heels in love!
I’ve made these twice in the last two weeks, apparently one batch wasn’t enough to curb the craving. The second time I made them when I had family coming over and you wouldn’t believe how quickly they disappeared. Kids love these and adults love them just as much. They totally take me back to being a kid. They are just one of those classic desserts that have been around forever and everyone get’s excited when the see (and smell) these cinnamon sugar coated cookies. You just can’t go wrong with a batch of these. They are perfect for any occasion or just a weekend treat. And it’s the weekend so you most definitely should get to baking!
- 2 3/4 cups (388g) all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/2 Tbsp (35g) granulated sugar
- 2 1/2 tsp (5g) ground cinnamon
In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined. Mix in egg then blend in egg yolk and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined. In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon. Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat. Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less).
Preheat oven to 350 degrees during last 15 minutes of cookies chilling. Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled). Bake cookies in preheated oven 9 1/2 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked). Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
Recipe source: inspired by my sugar cookies