I never thought I was a huge fan of snickerdoodles until I found the recipe I’m going to share with you guys today. I mean, I always liked them ok but if given the choice, I’d probably choose a peanut butter or classic chocolate chip cookie. However, this snickerdoodle totally gives those other cookies a run for their money. Just like the title says it is totally soft and crazy thick and full of yummy cinnamon flavor! I took them to our gourmet cooking club the other night and heard several people say they were THE BEST snickerdoodle they’ve ever had. Yay! And I have to agree! If you’re looking for a cookie you can whip up quickly and will get you rave reviews, look no further! This is it!
Enjoy!
Recipe source: Sally’s Baking Addiction
- 1 c. (2 sticks) Unsalted Butter, softened to room temperature
- 1⅓ c. Granulated Sugar
- 1 Large Egg, room temperature
- 2 t. Pure Vanilla Extract
- 3 c. All-Purpose Flour
- 2 t. Cream of Tartar
- 1 t. Baking Soda
- 2½ t. Ground Cinnamon
- ½ t. Salt
- ¼ c. Granulated Sugar
- 1 t. Cinnamon
- Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper. Set aside.
- Make the topping by tossing the ¼ cup granulated sugar with 1 teaspoon of cinnamon in a small bowl. Set aside.
- In the bowl of an electric mixer, cream the softened butter for about 1 minute on medium speed until smooth. Add the sugar on medium speed until fluffy and light in color. Mix in the egg and vanilla. Scrape down the sides as needed.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in three different parts. The dough will be thick.
- Roll 1.5-2 Tablespoons of dough into a ball and roll in the cinnamon-sugar mixture. Bake cookies for 11-12 minutes, rotating pans and switching racks halfway through. Let cool on the pans for two minutes and then transfer to a wire rack and let cool completely.
