Delicious snickerdoodle cookies
Finally! What took me so long to decide to make these cookies? I’ve had them in the past, from bakeries, but never thought to build a version of my own. They’re so delicious and quite easy to make.
These cookies have a slightly cracked exterior, they’re a little soft and chewy on the inside, they’re a little tangy from the cream of tartar and they’re coated in a light sugar and cinnamon blanket. Hungry yet? 😃
It’s fun to say snickerdoodle 😃
Yes, snickerdoodle cookies are delicious, but they’re also super fun to say! Am I right? I want to make them again, just to say, “does anybody want a snickerdoodle?” You can’t help but smile when you hear that name.
After going down a huge rabbit hole to try to figure out the origins of these cookies, I’ve come to the conclusion that we may never know.
I’m leaning towards the theory that they’re German, and stem from a butchered version of the word Schneckennudel. I try not to rely heavily on random sources of information off the internet to get my facts.
To be honest, I don’t really care where they come from, I’m just happy they exist and we can eat them! If you’re interested in doing some sleuthing of your own, I’ll leave you with a link to Wikipedia to learn more about snickerdoodle cookies. Good luck and let us know if you dig up some reliable facts.
Like mom’s cookies
I’ve mentioned this on previous blog posts. When I set out to build my own version of an existing treat or dish, I typically research many different versions of the recipe to get an idea of the foundation, and then jot down what I think could be my own tasty version.
The more I read, the more the recipe sounded familiar. Short of the cream of tartar, this recipe sounded a lot like the ingredient combination of both my mom’s sugar cookies and her cinnamon cookies. Many people actually call these sugar cookies.
I made a few tweaks to her recipes and added the cream of tartar to make sure they were soft and chewy on the inside. The result was awesome!
The verdict… how good are they?
Needless to say, they didn’t last very long. I kept a bunch at home and took some to work to share with my colleagues. Michael (our older guy) actually made a point of telling me this was one of his top three favourite cookies. I think he says that every time I make a new treat. I’ll take the compliment though. Since I have diabetes, I could only sample these for quality assurance purposes, but I’m glad my family loved them and could indulge in this treat. They were a hit at work too. One of my colleagues told me she was waiting for the post to go live so she could try the recipe herself. It’s two thumbs up all around!
They just feel right for the season too. As the temperatures are cooling and the leaves are turning their vibrant fiery shades of autumn, these cinnamon-kissed cookies have us feeling cozy and warm as we say goodbye to summer and welcome fall. Give them a try, and let us know if you agree. Whatever the season, make today yummy!
They're soft on the inside, a little crispy on the outside, easy to make, they store well for days… oh and have we mentioned, they’re incredibly delicious!
- 3 cups all purpose flour
- 2 1/4 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups unsalted butter 2 1/2 sticks, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 4 tbsp granulated sugar
- 3 tsp cinnamon
- Preheat the oven to 350 ºF.
- Line a large baking sheet with parchment paper
- In a medium to large bowl, whisk together the flour, cream of tartar, baking soda, and salt, set aside.
- In a small bowl, mix together the sugar and cinnamon mix, set aside.
- In a large stand mixer bowl, use the paddle attachment to beat the butter and sugars on medium speed for 3 to 4 minutes or until light and fluffy.
With the mixer still on, pour in the vanilla and one egg at a time. Let the first egg mix well before adding the second. Continue mixing for 1 minute.
With the stand mixer on low, add the dry ingredients to the wet ingredients.
Scoop a large tbsp portion of cookie dough (I like to use a small 1 1/2 inch cookie scoop to make them faster and consistent), and roll it around between your hands to form a ball.
Place the dough ball in the bowl with the sugar and cinnamon mixture, and roll it around to completely coat the ball. Place the dough ball on the cookie sheet.
Repeat the last three steps until the baking sheet is full, leaving about two inches of space between each dough ball. I fit 15 dough balls on our cookie sheet.
- Bake for 10 minutes and remove from oven (or leave a minute or two longer for crispier edges).
- Let the cookies cool for 10 minutes and then transfer to a cooling rack to finish cooling.
- Finish baking remaining cookies.
- These cookies keep fresh for 4 or 5 days, stored in an airtight container
- You can freeze these cookies in a ziplock bag, and pull them out an hour or two before serving
- We usually use a second lined baking sheet to speed up the process. When one batch comes out of the oven, place the next sheet in.