Snickerdoodles: Classic Cookies for a Reason
I am a die-hard chocolate fan, and usually think it isn’t worth splurging on a non-chocolate dessert.
As with most “absolutes” in my life, there are always some exceptions.
And snickerdoodles. These classic chewy sugar cookies have been loved for ages. So what makes them different from a traditional sugar cookie?
1. They are rolled in cinnamon sugar.
2. Traditional versions don’t have vanilla extract like nearly all cookies (I, however, can’t imagine a cookie without vanilla so my recipe bucks tradition and includes a teaspoon. I think the cookie is better for it!).
3. Many snickerdoodle recipes include cream of tartar, which is a leavener (like baking soda or powder) but has a very faint tangy flavor.
I like my cookies big and chewy, and these snickerdoodles fit the bill. They store well at room temperature for up to four days. Bonus: They are the perfect size for ice cream sandwiches!
Here’s how to make them:
Cream the butter and sugar, and add the eggs and vanilla and mix to combine. Sift together the dry ingredients and add to the dough.
Scoop into balls roughly the size of 2 tablespoons…
…and roll in cinnamon sugar.
Bake at 350 F for 15 minutes. The cookies will appear underdone in the cracks, but don’t worry, they will continue to cook as they cool. This is what makes the cookies chewy. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely.
Snickerdoodles are even better when they are sandwiching a scoop of your favorite ice cream.
Makes approximately 28 big cookies
For the cookies:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
2 sticks butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
For the coating:
1/4 cup sugar
2 tablespoons cinnamon
1. Preheat the oven to 350 F. Line baking sheets with parchment paper.
2. Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
3. Cream together the butter and sugar until light and fluffy – about 2-3 minutes. Add eggs one at a time, beating well after each addition and scraping the bowl as necessary. Add vanilla and briefly beat to combine. Add dry ingredients and beat to combine.
4. Using a 2 tablespoon-size scoop, scoop dough into balls, and roll in the cinnamon sugar coating.
5. Place on prepared cookie sheet and bake for 15 minutes, until cookies are light brown around the edges and appear slightly underdone in the cracks.
6. Let cookies cool on the sheets for 10 minutes, then transfer to racks to cool completely.