I’d venture to say these are the very best Snickerdoodle cookies I have ever had the pleasure of eating, and I’ve partaken of more than my fair share of this particular variety of cookie.
They’re coated to perfection with a wonderful sugar and cinnamon mixture, with a chewy outer casing holding incredible softness inside. It seriously does not get any better than this!
A while back I shared a recipe for some delectable White Chocolate Pretzel Snickerdoodles, and I still stand by them 100%. They are GOOD. But today’s more simple version is just what we were wanting on that glorious day when The Best Snickerdoodle Cookie Ever (seriously, of all times) was born. We welcomed these goodies to the world by devouring the entire batch before evening arrived.
Embarrassing?
Yes, maybe.
Is there any remorse?
Not the teeniest tiniest bit.
My kids measured the ingredients and worked the mixer, so they get to claim at least half the credit for the delectable outcome of our combined labors. They also out-ate me as soon as the things came out of the oven. I’m not sure if I should be proud or be deemed a terrible mother for allowing it to happen. Don’t worry, we had carrots for dinner to balance it all out. 🙂
I’ve heard pleadings to make a double batch of these ever since we savored the last crumb of the final, amazing cookie.
{THE BEST SNICKERDOODLE COOKIES EVER}
Recipe adapted from Averie Cooks
Makes 1 1/2 dozen
Makes 1 1/2 dozen
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Scant 1/4 teaspoon salt
For Rolling:
1/4 cup granulated sugar
3/4 teaspoon cinnamon
In the bowl of an electric mixer add butter, granulated sugar, brown sugar, egg, and vanilla extract. Cream together. In a separate bowl, stir together flour, baking soda, cream of tartar and salt. Add to wet mixture and mix until combined.
Prepare rolling mixture by stirring together sugar and cinnamon. Roll cookies into large walnut-sized balls, then roll in cinnamon/sugar mixture, ensuring the ball is well-coated.
Place on cookie sheet about 2″ apart and bake at 350 degrees Fahrenheit for 8 to 9 minutes for soft cookies. Let cool on pan for 2-3 minutes before removing carefully to a cooling rack. Store in an air-tight container to retain softness.
I hope this becomes your favorite Snickerdoodle recipe too! They’ve certainly moved to the top of our favorite cookie list, and we’re well-seasoned cookie makers around here.
Enjoy!
Best wishes from Down Under,
Natasha in Oz
Congrats!
Theresa
http://shoestringelagance.blogspot.com/2015/07/what-to-do-weekends-131.html
http://www.simplenaturedecorblog.com/fabulous-friday-party-34/