I don’t have a favorite cookie. I can’t choose just one, so I don’t even try, but I know I’d be a less happy person if I had never met a snickerdoodle. Soft, buttery, cinnamon-y (is that even a word?) and has just a tiny little sour bite from cream of tarter. I’ve tried making these without COT, and it don’t work out. Cream of tarter is a by-product of wine and grape juice processing and it stabilizes recipes that call for whipped egg whites, so I’m not sure it’s purpose in my beloved Snickerdoodle, I only know without it, they are not the same.
This is a very easy, very tasty recipe for the best snickerdoodles I have ever eaten. I took an old recipe from an even older cook book, and of course, spun it to suit my desires. That’s what I love about cooking. You can make any recipe your own with just a little tweaking.
As you all know, I’ve been baking my ass off since Sunday. Well why stop now. I missed the mark on giving you 12 Days of Christmas Cookies, but I’m an 11 type gal anyway, so that’s what it’ll be.
Times a wastin. I have coffee and these to get me through this blog post, then it’s on to the next recipe, a whole lot of house cleaning and dog playing today. Life is so damn good.
What You Need:
1 c (2 sticks) butter softened
2/3 c white sugar
3/4 c brown sugar
2 tsp vanilla
2 3/4 c flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
4 Tbsp sugar
4 tsp cinnamon
What You Do:
Cream the sugars, butter, eggs, vanilla in bowl of stand mixer.
In a separate bowl, whisk the dry ingredients.
Fold the dry stuff gradually into the butter mixture. I put my mixer to low as not to beat my dough to death. It didn’t steal anything.
Now form your dough into a nice ball, wrap it in film and chill 30-60 min. Not sure about you, but I always make more cookies during this time. Just saying!!
While your dough is chilling, you can too, but go ahead and whip up your sugar cinnamon mix and set aside.
Preheat oven to 350
Line baking sheets with parchment. You should have 2 or 3 sheets if you are any kind of serious about this cookie business. You load them all with dough, then you can get a good groove going. So when one comes out, in goes the next. Then you rack the cookies and reload while others are baking. Easy. Fun. Productive AF.
Remove dough and let it get air for 5 minutes.
Use a small scoop as these will spread and make the perfect sized cookie.
Roll your balls in cinnamon sugar. Can’t lie. I was dying to get to that sentence!!
Place cookies 2″ apart. No overcrowding or they will look like this….
Which I mean, I’m gonna eat it, but if you are presenting gifts as this bomb ass food blogger; you might want to keep those ones for you. Hehe. Sweat more, worry less. I’m still wearing my jeans, so this program does work.
Now bake ONLY 8 minutes on the middle rack. You should still be checking them and for Goddess sake; use that oven light, man!!
Remove from oven and immediately sprinkle with cinnamon sugar.
Let them sit on baking sheet for 3-5 minutes before transferring to rack to finish cooling down.
Eat one. Quality control.
You should yield around 3 dozen from this recipe. Do yourself and your gut a favor and give them away FAST!! I’ve been eating cookies for breakfast for nothing short of 5 days now. This year I may have some resolutions to not fulfill!!
Most of all, enjoy the season and sharing memories with friends and family.
Happy Holidays, Friends.
©️cHELLe ON WHEELS