I first learned about snickerdoodles when I was about seven and read the recipe in my elementary school’s fundraiser cookbook. As much as I wanted to try to make them then and there, they were a little intimidating (partially because they were unlike any cookie I had ever had and partially because the only cookies I’d made to that point were from a roll in the refrigerator section).
Fast forward 22 years and I can now say that I have finally had my first snickerdoodle … and I made it myself. Although I was drawn to the recipe originally because of the unusual name, it was the cinnamon and sugar crust that ultimately pushed me to give these cookies a try. Seriously, you can’t go wrong with cinnamon and sugar. And can I just say YUM!
I know it seems like a lot of steps, but these come together at lightning speed. I made them for my kids and their same-aged cousins … and they all devoured them.
Sounds like a keeper.
yields about 40 cookies
Adapted from Fine Cooking’s Cookies Magazine 2008
1 cup unsalted butter, softened to room temperature
1 1/2 cups packed light brown sugar
2 large eggs
2 2/3 cups all purpose flour (I used Eagle Ultragrain All Purpose Flour)
1 tsp baking soda
1/4 tsp table salt
2 tsp cream of tartar
1/2 cup granulated sugar
2 tbsp ground cinnamon
Preheat the oven to 350 degrees.
Line a cookie sheet with nonstick aluminum foil or parchment paper (alternatively, grease the pan).
In the bowl of a stand mixer, cream together the butter and brown sugar using the paddle attachment until well combined, light and fluffy. Add the eggs and beat until combined.
In a seperate medium-sized bowl, whisk together the flour, baking soda, salt and cream of tartar. With the standmixer set to the lowest speed, slowly add the flour mixture to the butter mixture until just combined.
In a seperate bowl, stir together the granulated sugar and cinnamon. Use a small ice cream scoop to scoop out cookie dough and drop into the mixture. Roll it around to coat all sides and then place on the baking sheet. Cookies should be about 3 inches apart.
Bake in the center of the oven for 15-18 minutes, until golden on the edges. Let cool for one minute before transferring to a wire cooking rack.