We loved snickerdoodle cookies so much, we raided every Dollar Tree in our area till we had them all. The only problem was, one day they discontinued them. So, after trying many other brands, we decided to make our own. That is how we came up with this recipe that is the perfect snickerdoodle cookie. It is fluffy, full of cinnamon sugar goodness and has a perfect buttery taste. This is certainly the best cookie ever!
Check out what our friends over at Averie Cooks had to say about these:
“A good snickerdoodle is hard to come by and these are my favorites. Soft, slightly chewy, pillowy little puffs of goodness that I can’t stay away from.”
Neither can I. These are just outstanding!
1/2 cup Land O’ Lakes unsalted butter, softened
1/2 cup Domino granulated sugar
1/3 cup Domino light brown sugar, packed
1 large egg
1 teaspoon McCormick vanilla extract
1 1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste
1/4 cup Domino granulated sugar
2 teaspoons McCormick cinnamon
Dough – To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
Using a medium 2-inch cookie scoop or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
For Rolling – In a small bowl, combine sugar, cinnamon, and stir to combine.
Dredge each mound of dough through cinnamon-sugar.
Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Quick Tip: If you’d like, add some crushed pecans to the dough.
Thanks again to Averie Cooks for this amazing recipe.