Kiley here! I believe that snickerdoodles are an underappreciated cookie. While they are certainly gaining more popularity and the flavor profile is being used in many things now, I still believe they need to be celebrated more. Snickerdoodles (especially when soft, large, and freshly removed from the oven) are Efrain’s favorite cookie. These cookies have it all: they are soft and flavorful- a delightful cinnamon-sugar taste with a bit of that something extra that makes these cookies so good. The edges are slightly crisp and crunchy, giving way to a soft and delightful inside. Enjoyed still warm from the oven, you will have a hard time eating only one!
Snickerdoodle Cookies
I have two baking loves in life it seems lately: cookies, and frozen cookie dough. I have always loved cookies, and within the past year I have also come to realize the wonderfulness that is frozen cookie dough. I don’t know about you, but the thought of only having to pull out a few balls of cookie dough so I can have cookies whenever I (or Efrain, or our friends) want is a wonderful feeling. These snickerdoodle cookies fit the bill perfectly!
One thing that I love to do while at school and at home is to make cookie dough, roll it into balls, and freeze the cookie dough balls for easy cookies later. I have done this technique with many types of cookie dough, and these snickerdoodles have surpassed all others in terms of retaining their taste and quality after freezing. A helpful hint that I have come up with is to write out the instructions for the cookies on the bag before the frozen cookie dough goes in- this way, there’s no need to pull out the recipe again and again! I’m all about making this an easier dough to cookie to in-my-belly process :)
These soft, flavorful, and addictive cookies are just waiting for you to make them- help fulfill their cookie dreams with the recipe below! :)
Snickerdoodle Cookies
Ingredients:
1 cup butter
1 1/2 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon cornstarch
1/2-1 teaspoon ground cinnamon
1/4 teaspoon salt
teaspoon cornstarch
3 tablespoons sugar
3 teaspoons cinnamon
Directions:
Cream the butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl with a hand mixer. Add in the vanilla extract and beat it in until it is also thoroughly incorporated.
In a separate bowl, combine the flour, cream of tartar, baking soda, cornstarch, ground cinnamon and salt.
Blend the dry ingredient mixture into butter mixture, adding about 1/3 of the dry ingredient mix at a time so as not to overwhelm the dough.
Chill the dough for at least 30 minutes, or overnight if possible.
When you are ready to bake, preheat the oven to 350 degrees F and mix the 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
Scoop out the cookie dough into balls, about 2-3 teaspoons of dough per ball.
Gently roll the balls of dough in the cinnamon-sugar mixture.
Place on the cookie sheet, and bake 11-12 minutes, just until the cookies appear to have a slightly darker edge and do not easily deflate if you press lightly on the top of one.
Let cool on the pan for 5 minutes, then remove to a wire rack to finish cooling (or, enjoy warm!)
*For frozen cookie dough: bake as described above; I found 12-13 minutes was perfect for these.
*This recipe is based off of one from foods.com.
Posted on: 3/26/2014