I actually have two cookie recipes to post - this snickerdoodle recipe and an oatmeal chocolate chip one. I fully expected the oatmeal chocolate chip to be the favorite and while it was delicious, I have to say that the snickerdoodle one was even better.
I baked these snickerdoodles to take to an event so my husband and I only split one (for testing purposes, obviously) but we loved it! They were super soft and just a little crispy on the edges. Cinnamon and sugar is just a warm, classic flavor (and one of our favorites). I also loved how large they were. Even though I gave away all of the cookies (I made a double batch), I did keep back a little bit of the unbaked batter for ourselves and froze it for future cookies for us to eat. That might have to happen soon!
Taken from: How Sweet Eats
Makes 16-20 cookies (I got 18 large cookies)
- 1/2 cup butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 2 tablespoons milk (if needed)
- 3 tablespoons sugar + 1 tablespoon cinnamon for dipping
- raw sugar for sprinkling (optional)
- Preheat oven to 375.
- Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
- In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it and sprinkle with raw sugar (if using).
- Bake for 10-12 minutes. Cool cookies on baking sheet for 2 minutes then remove to rack to cool completely (or eat).