While living in IL the few months before starting dental school we learned a lot of new things and skills: homemade bread, the awesomeness of disc golf, how the Midwest is pretty cool. But one of my favorite ones is this snickerdoodle recipe. They are SO easy and SO yummy. When your non-baking, non-sweets husband wants to bake these cookies, you know they are good!
The recipe comes from Thirty Handmade Days and they are so easy, and most of the ingredients are in a standard kitchen so no need for a trip to the grocery store!
I added it to my favorite recipe app Paprika, and when we started making it at home after leaving IL, we were having problems. It was always flat as a pancake and not at all like they were supposed to be. We were so confused. Until we realized the recipe had said 1 cup (2 sticks) unsalted butter and when I halved the recipe in the app it would say 1/2 cup (2 sticks) unsalted butter so we would quickly skim and add 2 sticks when there really should have only been one. !! No wonder they weren’t turning out! Haha. So we fixed the problem and they turned out as good as we could remember!
It’s pretty amazing how little you cook them but they are the perfect texture. I hate when recipe posts have the recipe all the way at the bottom so we’re putting it right here. 🙂
The Best Snickerdoodles
Ingredients
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- 8 Tbsp. granulated sugar
- 4 tsp. ground cinnamon
Instructions
- Preheat oven to 300 degrees.
- In a bowl, cream softened butter and sugars together.
- Add eggs and vanilla. Beat until smooth.
- In a separate bowl, combine the rest of the cookie ingredients.
- Slowly pour dry ingredients into wet ingredients and mix well.
- Chill dough in the refrigerator for 30-60 minutes.
- Combine topping sugar and cinnamon together.
- Roll dough into small balls and in the cinnamon/sugar mix (about an inch and a half in diameter).
- Place on ungreased cookie sheet.
- Bake for 12-14 minutes depending on your oven.Do NOT over bake!
I definitely ate that whole hand of dough ha. It tastes amazing as just straight dough!
The trick is not to over bake them. We used both a dark pan and a light pan and they turned out the same. Halving the recipe made about 18-20 cookies but make sure not to make the same mistake as us! Happy baking!
