Eureka!! I’ve found it!! A Snickerdoodle recipe that I love inside and out and in between. I know, you’ve all been on the edge of your seats about this.
But really guys. These Snickerdoodles are legit. I know everyone has different opinions on the perfect Snickerdoodle, so before you all come yelling at me that these are not it, here’s my definition: Snickerdoodles should be very very cinnamon-y. They should be chewy. They should not be a sugar cookie rolled in cinnamon. They should not be flat. They should not be crunchy, except a tiny little crisp on the very outside edge–but overall they are soft and chewy, melt in your mouth, and make you want to go to cinnamon-sugar heaven. And that, my friends, is exactly what this recipe will give you. So if this description has your mouth watering, then bust out the mixer.
I make lots and lots of food. I bake a lot. If I try a recipe and it’s not my favorite, usually I will wait until I’m craving that particular food again before I try a different recipe. But not this time. For some reason I had to have the perfect recipe right now. We have Snickerdoodles coming out our ears around here. I still have several pounds (for real) of reject-Snickerdoodle dough in my fridge. Every time I make Snickerdoodles I am always a little bit disappointed; they are either too crunchy, too flat, lacking flavor, or overwhelmingly tart from too much cream of tarter. But not anymore! I have found my version of Snickerdoodle perfection. Yesss! I hope you guys love this one as much as I do.
Source: adapted from Lovin’ From the Oven
Makes 16-18 cookies
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
2 cups flour, spooned carefully into the measuring cup
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon cinnamon
2 tablespoons sugar
2 teaspoons cinnamon, or to taste
In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Beat for at least a couple minutes. Add the egg and vanilla and mix until smooth.
In another bowl, combine the flour, salt, baking soda, cream of tartar, and cinnamon. Pour the dry ingredients into the wet ingredients and mix until just combined, using a spatula to scrape the sides.
Preheat oven to 300 degrees (yes, 300!) while you let the dough rest for 30 to 60 minutes in the refrigerator. In a small bowl, combine the sugar and cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball. (It should be about the size a large cookie scoop would be. In fact, using a large cookie scoop is a good idea, but you will still have to roll it into a ball in the cinnamon-sugar). Roll each ball into the cinnamon-sugar and place onto a cookie sheet lined with parchment paper or a silpat, about 2 inches apart. Repeat for the remaining cookies.
On my first batch, I rolled the dough into about 1 inch balls. They were still good, just not as thick. The second time I made them huge, at least 2 inches across, and they stayed nice and big. You can see the difference above.
Bake the cookies for 12 to 15 minutes. They will puff up quite a bit in the oven, as you can see above, but once you take them out they will fall a little bit. The cookies should still look pretty soft in the middle, but the outside edges should be firm. They will continue to cook on the pan after you take them out. After 5 minutes or so, transfer the cookies to a cooling rack.