Wednesday, December 16, 2015

Soft and Chewy Snickerdoodle Cookies

My younger son's favorite cookie is a snickerdoodle.  I am a chocolate chip and sugar cookie girl, so I never thought to find a quality snickerdoodle recipe.  Since Christmas is around the corner (literally) I've been on a baking frenzy.  We've enjoyed chocolate chip cookies, peppermint patties, sugar cookies and last week, snickerdoodles.

These cookies are large, soft and chewy.  If you are looking for a crispy cookie, this won't be your favorite recipe.  We like doughy cookies that really give you a stomachache...and these fit the bill perfectly.

Do not overbake. These may look like they need more time in the oven, but if you let them set on the pan a few minutes they are perfection.  If you aren't sure they are done, a toothpick in the middle will let you know if the cookies are cooked through.

  • 1 cup butter, soft
  • 1 1/3 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup mixture cinnamon (tsp) and sugar (1/4 cup) (set aside, in a bowl)
  1. In your mixer cream together butter and sugar until light and fluffy.
  2. Add in egg and vanilla, mix well.
  3. In a separate bowl combine flour, salt and baking powder.
  4. Slowly incorporate flour mixture into butter mixture, mixing well in between each addition.
  5. The dough should should not be too crumbly. You should be able to roll the dough into balls - if its too crumble add a little water.  If it's too sticky add a little flour.
  6. Roll each cookie ball in the cinnamon/sugar mixture.
  7. Line baking sheet with parchment paper and place cookies on sheet at least 2 inches apart.
  8. Bake at 350 for 12-15 minutes or until the center is just set.
  9. Let cool 2 minutes on pan then transfer to a wire rack.
  10. Makes 12-15 cookies (depending on how large you make each cookie ball).


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