I told myself I would never use the word “perfect” to describe any of my food. That was before these Snickerdoodle cookies entered my life. They’re everything I’ve ever wanted in a cookie and more.
So soft, fluffy, and full of amazing flavor – yes, yes, and more yes.
Look at that fluffy-cookie perfection! 👆🏻✨
I actually made these before Christmas but never got around to posting the recipe. So, naturally, I’m seriously craving some of these snickerdoodles now that there are none to be had. I think I’ll make these for New Year’s! (New Year’s Cookies – that’s a thing, right?)
If you’re feeling in need of a more relaxing baking task after the adventures of Christmas baking, look no further.
These fit the bill in every way – they’re not cutout cookies, they need no decoration other than a quick dip in a bowl of cinnamon sugar, and they don’t have to be chilled before baking! (Although, they can be if you need to whip up the dough now and bake later.)
This recipe makes a little over 3 dozen cookies so, as usual, it’s a perfect recipe to make + share. Other options include:
- Making a half-batch
- Making a full batch and freezing half the dough for a rainy (or snowy) day
- Making the full batch and inviting me over – I assure you, I will let none go to waste
Good luck not devouring all the delicious little cookie dough balls. It’s pretty hard but the final product will make you glad you didn’t 😊.
- 2 sticks butter
- 1½ cups sugar + extra for rolling
- 2 eggs
- A splash of vanilla
- 2¾ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp cream of tartar
- A pinch of cinnamon + extra for rolling
- Preheat the oven to 350 degrees.
- Soften butter in the microwave for about 20 seconds. Add the sugar, and mix until creamed. Add eggs and vanilla and mix until combined.
- In another mixing bowl, whisk together flour, baking soda, salt, and a pinch of cinnamon.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Roll the dough into balls and roll through a bowl of cinnamon + sugar.
- Bake on a non stick or parchment paper-lined cookie sheet for 8-9 minutes.
- Cookies will be soft when you take them out of the oven - let them cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.