One of the best fall recipes is a Snickerdoodle cookie. With lots of cinnamon and sugar, who could resist? When people think of holiday cookies, Snickerdoodle rarely comes to mind. But, they are easily one of the best. Snickerdoodle cookies are hard to get right. They’re often too crispy, too thin, or too thick. It’s difficult to achieve that perfect texture. But this recipe results in that perfection we are looking for. A generous amount of cinnamon sugar helps that too.
INGREDIENTS:
Cinnamon Sugar:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Cookies:
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
DIRECTIONS:
Cinnamon Sugar:
- Mix together the sugar and cinnamon (I recommend adding extra cinnamon)
- Taste it and add more until you like it
Cookies:
- Preheat oven to 350 degrees Fahrenheit
- Grease a baking sheet and pour the melted sugar on sheet
- Let it cool for at least 10 minutes
- Mix the softened butter with the sugar mix for 2 minutes
- Add the eggs and vanilla, mix for 2 more minutes
- Stir in dry ingredients (flour, cream of tartar, baking soda, salt)
- Refrigerate for 30 minutes
- Take dough out of the fridge, roll into balls, and roll in sugar mixture
- Place on baking sheet and bake for 10 minutes
Review:
Famous for her mac and cheese article and a member of Rhinebeck Reality, Izzy Carpenter tried our Snickderoodle cookies. She says that it was the “perfect amount of flavor in a holiday classic”, and she would recommend them to others to try.
