Snickerdoodle Cookies

This is a new type of cookie for me to make. It doesn’t have any of the normal requirements I have for a cookie…except I was in the mood for a chewy cookie. And I thought my dad would like it as a special surprise in his monthly care package. Even if you’re not my dad, you might want some of these yourself. They’re easy to make, and they go very well with ice cream. Mmmm.

I liked that these are sweet but not overwhelming. A nice basic sugar cookie with some cinnamon. They flattened out quite a bit, whether I patted the cookie balls first or not. But, that helps with making ice cream sandwiches from them!

Directions for Snickerdoodles

Slightly adapted from Flour Bakery 

• 1 cup (2 sticks) butter, room temperature
• 1.5 cups sugar (plus ¼ cup for coating)
• 2 eggs
• 2.5 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 teaspoons cream of tartar
• 2-4 Tablespoons ground cinnamon

Cream together the butter and 1.5 cups sugar on medium speed for 3-5 minutes until the mixture is fluffy.

Scrape down the sides of the bowl as necessary. Beat in the eggs until thoroughly combined.

Stir together the flour, baking soda, salt, and cream of tartar. Add the dry ingredients to the butter mixture on low speed. Mix until thoroughly combined.

Place the dough in a container and store in the refrigerator overnight.

Preheat the oven to 350 degrees. Stir together the remaining sugar and the cinnamon.

Form balls of dough and drop into the cinnamon sugar mixture, rolling to coat.

Place the balls on lined baking sheets, spacing them apart (they will spread).

Bake for 15-17 minutes until the cookies are lightly golden brown, but still soft.

Let them cool before serving.

Directions for Snickerdoodles (without pictures)

Slightly adapted from Flour Bakery 

• 1 cup (2 sticks) butter, room temperature
• 1.5 cups sugar (plus ¼ cup for coating)
• 2 eggs
• 2.5 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 teaspoons cream of tartar
• 2-4 Tablespoons ground cinnamon

Cream together the butter and 1.5 cups sugar on medium speed for 3-5 minutes until the mixture is fluffy. Scrape down the sides of the bowl as necessary. Beat in the eggs until thoroughly combined. Stir together the flour, baking soda, salt, and cream of tartar. Add the dry ingredients to the butter mixture on low speed. Mix until thoroughly combined. Place the dough in a container and store in the refrigerator overnight. Preheat the oven to 350 degrees. Stir together the remaining sugar and the cinnamon. Form balls of dough and drop into the cinnamon sugar mixture, rolling to coat. Place the balls on lined baking sheets, spacing them apart (they will spread). Bake for 15-17 minutes until the cookies are lightly golden brown, but still soft. Let them cool before serving.