We are in the midst of baking season and I’ve been craving to make some cookies since Thanksgiving. One of my sister’s favorites are snickerdoodles. Since she’s been a little under the weather, I decided I’d make her some. They’re soft and chewy, and melt in your mouth! Here’s the recipe:
INGREDIENTS:
2 sticks butter
1 1/4 cups granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Cinnamon Sugar:
3 tbs granulated sugar
2 tsp cinnamon
DIRECTIONS:
- Preheat oven to 350 F and cover a baking sheet with parchment paper
- Mix butter, granulated sugar, and brown sugar in a large mixing bowl (using your choice of mixer…I use a hand mixer) on a low speed until it becomes creamy
- Add in one egg at a time, then the vanilla extract, and mix well.
- In a separate bowl, mix your dry ingredients together. Slowly add your dry ingredients into the butter mixture and mix until just combined. Be sure to not over mix!
- Allow the dough to chill in the freezer for 20 minutes, otherwise allow it to chill in the fridge for a couple hours. This allows the butter to harden and creates a fluffier cookie.
- Make the cinnamon sugar in a small bowl by mixing the granulated sugar and cinnamon together.
- Take out your chilled dough and measure out about 1.5 inches of dough in diameter, roll into a ball, and roll it into the cinnamon sugar, coating the entire surface. Place dough balls onto your baking sheet.
- Bake cookies for about 10-15 minutes (give or take depending on your oven and your elevation). Cookies will look golden brown and fluffy when done! If you want more of a gooey center (like how I like my cookies), bake on the lower spectrum of time. Allow cookies to cool on a cooling rack.
This recipes should yield about 24 cookies. Enjoy!
Fierce and Freckled 