Well, these are pretty yum…
I’ll be straight and to the point.
I was so deprived of these gorgeous little cookies when I was growing up, I don’t think that I even had a Snickerdoodle until in my 20 something stage of life. I know, very sad indeed. Not to worry though, I’ve made up for it (oh deary me, lol).
Due to my deprivation of Snickerdoodles as a child, I’ve decided that my children shall never be kept from them! So I made a massive batch of the cookies, and lovingly poured a glass of milk, placed the Snickerdoodles on a plate and put it in front of their bright eyed faces and cherished every moment with them. They gave the nod of acceptance and even asked for another, so this recipe is most definitely child approved!
I have to laugh at myself sometimes when I have these little momentous scenarios all built up in my head of how they should play out, then when I actually do go through all the hoopla of being a mommy and oh how wonderful it’s going to be … I just get a nod …. brings a bit of balance into my life, lol. I love their gestures and responses! So regardless of how deflated I might feel about the lack of enthusiasm they show by not screaming for joy over a cookie, if they nod in approval, it is all worth it at the end of the day and I know I’ve done well.
Love cookies with a wee bit of butter (that means one loaded cup of butter)? Oh man, these are seriously good and make MOUNDS of them. They are soft and chewy and oh do they every have just the right amount of cinnamon.
Think cold day, cozy fire and Snickerdoodles!!!
- 3 cups All Purpose (Plain) Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 cups Sugar, plus 1/4 cup reserved for making cinnamon sugar
- 1 cup Unsalted Butter, softened
- 2 1/2 tsp Cinnamon, ground, plus 3 tsp reserved for making cinnamon sugar
- 2 tsp Vanilla extract
- 2 Eggs, medium
- Using a mixer, in a medium bowl, beat together the 1 1/2 cups of Sugar with Butter until pale and fluffy.
- Beat in the 2 1/2 tsp of ground Cinnamon, Vanilla and the Eggs one at a time, until well combined.
- Add in the Flour, 1 cup at a time until blended.
- Continue to add in the Cream of Tartar, Baking Soda and Salt.
- Cover with plastic wrap and refrigerate the cookie dough for at least 30 min - 1 hour.
- Preheat oven to 375F and prepare baking sheets with parchment paper.
- Take this time to mix together in a small bowl the reserved 1/4 cup of Sugar and 3 tsp of ground Cinnamon to make your Cinnamon Sugar coating.
- Now with refrigerated cookie dough, make 1 Tablespoon size portions and roll in the palm of your hand to form a ball.
- Place in Cinnamon Sugar coating and roll around to coat. Place on parchment lined baking sheets. Continue until all cookie dough is used.
- Bake 2 inches apart (they will spread) for 12 - 15 minutes or until golden.
- Cool on baking sheet for 2 minutes then carefully transfer to racks to cool.
Note: After you finish step 9, you can also place on the baking sheet and freeze for about 30 minutes and then transfer to freezer container or freezer bag and store up to a month. To bake, simply add about 3 - 5 minutes to baking time or until just turning golden.
Makes about 4 Dozen
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.