Best Snickerdoodles Recipe
There is something about the smell of cinnamon and sugar that can warm a chilly fall day in no time. After our first freezing day at the pumpkin patch I decided to whip up a batch of the Best Snickerdoodles to warm my babies right up!
I’m a simple cookie kind of gal. Not much into rolling out dough or waiting for it to chill in the fridge after I’ve whipped up the batter. I want to get right down to baking and eating ’em. This recipe is so easy, it’s foolproof.
I’ve been making these since I was 15-ish in my mom’s kitchen. The original recipe came from one of her old cookbooks that I can visualize in my head but can’t put my finger on ~ the page or the book now. Simple enough I could throw it together while the kiddos napped.
Preheat your oven to 375°.
In a large zip top bag, shake together the sugar and cinnamon.
Sift your dry ingredients into a bowl (flour, salt, soda & tarter).
Cream together room temp butter and sugar until fluffy. Add eggs & vanilla and blend to incorporate.
Gradually add dry ingredients to the wet, blending lightly after each addition. I get it all mixed together after 3-4 additions.
Use a cookie scoop to scoop out the perfect sized ball of cookie dough.
And drop it into the large zip top bag filled with the cinnamon and sugar mix ~ I do this in batches of 8 at a time. Zip the top and give ’em a good shake to coat.
Retrieve cinnamon/sugar coated cookie dough balls from the bag and place on a baking sheet about 2 inches apart. Bake for 8-10 minutes.
Then remove from the oven and off the cookie sheet immediately to a wire rack to cool.
I only cool these another 5 minutes on the rack before moving them to a tupperware container and seal the lid to keep them chewy and soft. Serve them warm with a warm cup of apple cider and your kids will think you are the Cinnamon Sugar Fairy came to life.
Yes, my friends, there is such thing as the Cinnamon Sugar Fairy! And yes, these Snickerdoodles are that simple to make.
Is it cold in your neighborhood this weekend? Try making a batch of these and tell me they didn’t warm you up…tell me they weren’t that easy to make…tell me you didn’t get visited by the Cinnamon Sugar Fairy…go on, I dare ya!
Who put the cookie in the cookie jar? Me…yes, me. I put the cookie in the cookie jar…but I’m willing to share ’em with you and your family.
Because I love ya!
- 4 tablespoons sugar
- 1 tablespoon good cinnamon
- 1 cup butter, room temp
- 1½ cups white sugar (edited: 1.5 cups ~ NOT just .5 cup!)
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2¾ cups flour
- 1½ teaspoon cream of tarter
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 375 degrees.
- Mix 4 tablespoons sugar with 1 tablespoon good quality cinnamon in a large zip top bag.
- Sift together the dry ingredients (flour, salt, soda & tarter) in a bowl, set aside.
- Cream together the room temp butter and sugar in the bowl of an electric mixer, on medium speed, until fluffy. About 3 mins.
- Beat in eggs and vanilla and blend until fully incorporated, another 2-3 minutes.
- Add dry ingredients to wet ingredients in batches ~ about 3 additions. Mix just until flour is incorporated.
- Using a cookie scoop, scoop dough into balls and drop into the zip top bag with cinnamon/sugar mixture (about 8 cookies in a batch). Close the top and shake to coat.
- Remove coated cookie dough balls from the bag and place on ungreased cookie sheet, about two inches apart. Bake for 8-10 minutes.
- Remove from oven and off off cookie sheets immediately to a wire rack to cool.
- The cookies will seem under-done but will firm up on the wire rack as they cool. Removing them immediately also helps ensure they remain fluffy.