I love snickerdoodles, how about you? Sometimes I just get tired of chocolate chip cookies (GASP!) and want to shake things up a bit. That’s where these cookies come in. They’re highly addictive. Nice and crisp on the edges, soft and chewy in the centers… just the way I like them! I’ve made a few different recipes over the years but this one tops them all. They’re not too dry/floury and not too gooey- they’re perfect!
So what makes these cookies so awesome? Well first, I use all butter. I love the flavor it gives and how it keeps them nice and chewy versus dry and crispy. Next, brown sugar. Traditionally snickerdoodles are made with granulated sugar, but the brown sugar in these adds flavor and thickens them up a bit. Speaking of thickening them up, I like to add a few teaspoons of cornstarch as insurance. That way I don’t worry about them ending up too thin. Finally, the cream of tartar. Because snickerdoodles just aren’t snickerdoodles without it. It’s what gives them their distinct flavor!
And how could I forget the dough chilling. You see the picture above? The cookies down the lefthand side are ones that I baked right away. Since the dough was warm they baked a little flat. But the ones down the righthand side had chilled for an hour prior to baking. It makes a HUGE difference!!!
When you do bake these beauties up, make sure to stick to the times written in the recipe. In order for them to stay soft, you’ll only want to bake them for about 9-11 minutes. I went for just a tad over 9 in (both for the unchilled and the chilled ones) and they were crisp on the edges and extra soft in the centers. If you like them a little crispier, stick to 10-11 minutes. As soon as they come out of the oven let them cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely. That way they have time to set a bit more and you don’t end up breaking them as you move them.
I hope you’ll love these snickerdoodles as much as we do! They’re pretty much the best! Enjoy!!!
- ½ c. (1 stick) unsalted butter, room temperature
- ½ c. granulated sugar
- ¼ c. brown sugar, packed
- 1½ tsp. vanilla extract
- 1 egg
- 1½ c. all-purpose flour
- 2 tsp. cornstarch
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ¼ tsp. salt
- 2 tbsp. granulated sugar
- 2½ tsp. ground cinnamon
- In the bowl of a stand mixer beat the butter, sugars, and and vanilla until light and fluffy, about 2 minutes. With mixing speed on low, add the egg and mix until combined.
- In a medium size mixing bowl whisk together the flour, cornstarch, baking soda, cream of tartar, and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
- Using a standard size cookie scoop, form balls, smooth, and then roll into the cinnamon sugar mixture. Place on a cookie sheet and bake immediately or chill dough for 1 hour before baking.
- Bake cookies at 350 degrees for 9-11 minutes, they will look soft, but as long as they are set on the edges they will firm up as they cool. Remove from oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
-Sometimes I like to add a ¼ to ½ tsp. of cinnamon to the batter itself. That way you've got lots of cinnamon flavor!
Recipe source: adapted from Food.com