Have you ever noticed how many recipes are out there for Snickerdoodles? They are everywhere, and I’ve tried a lot of them. Some get quite complicated with refrigeration time required, shaping instructions, and the list goes on. Ultimately, what I’m looking for just isn’t that complicated. This recipe is perfect, and make the best cookies, so quit looking for another snickerdoodle cookie recipe and get baking. You won’t be sorry.
- 1/4 cup white sugar
- 4 tsp cinnamon
Preheat oven to 350
Whisk until well blended:
- 2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
(alternatively you could omit the cream of tartar & baking soda, just use 3 tsp of baking powder)
Beat in a large bowl:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups white sugar
When light and fluffy, beat in:
- 2 large eggs
Stir in the dry ingredients until cookies are well blended. Form cookies into balls (about 1 1/4 inch), roll in cinnamon & sugar mixture and place on parchment lined baking sheet, about 2 1/2 inches apart. Give them LOTS of space as they do spread.
Bake one sheet of cookies at a time.
Bake for 12-14 minutes, just until very lightly browned at the edges. Allow to cool for a few minutes on the baking sheet before removing and placing on a cooling rack.
Our friend Heather makes the most beautiful cookies, they are seriously works of art. Needless to say, when struggling with trying to find a recipe, I turned to her. She provided this one, with the news that it came from Joy of Cooking!
Baking with my girls is the best – they are getting so good at measuring – love Stella’s attention to the scale to make sure all the cookies are the same size. (no, you don’t need to do that, but it sure kept her busy)