Snickerdoodles

One of my favorite cookies of all time are Snickerdoodles. I actually remember the first time I had one as a small child. My mom was talking about how she was going to bake Snickerdoodles and I had no clue what she meant. I asked her what a Snickerdoodle was. She explained to me that it was a cookie. I was very curious and excited. I watched with intrigue as she rolled the cookie dough balls in a mixture of cinnamon and sugar and placed them on a cookie sheet. Needless to say, it was love at first bite.

I have tweaked and played with this Snickerdoodle recipe over the years to make them exactly the way I like them, slightly chewy and also slightly fluffy. These Snickerdoodles are the perfect combination of chewy and fluffy with a slight crunch on the outside. A buttery, sweet dough with that’s rolled in cinnamon and sugar and baked to cookie perfection.

Ingredients you will need for these Snickerdoodles:

• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 1 whole egg and 1 egg yoke separated
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt

For rolling the cookie dough balls:

• 1/2 cup granulated sugar
• 2-3 tsp cinnamon

Directions:

• 1.) In a medium bowl whisk together the flour, cream of tartar, baking soda and salt.
• 2.) In the bowl of a stand mixer cream together the melted butter and sugar. Once they are a nice creamy, fluffy consistency add in the one whole egg and egg yolk. Mix until well combined.
• 3.) With the mixer on low gradually add the dry mixture to the wet mixture until combined, scraping down the sides of the bowl occasionally to make sure all the ingredients are well incorporated.
• 3.) In a small bowl mix together the cinnamon and sugar for rolling. Using a cookie scoop (I use a 2tbls size cookie scoop) scoop the dough into your hand and roll into a smooth ball. Roll the ball in the cinnamon sugar mixture to coat. Place the balls on a parchment lined cookie sheet. Since these are going into the freezer first they can be close together, just not touching. Put the cookie dough balls in the freezer for 15-20 minutes or until the dough balls are nice and firm.
• 4.)While the dough balls are in the freezer preheat the oven to 350°. Line another cookie sheet with parchment paper or a silicone mat. Place the desired amount of dough balls onto the cookie sheet making sure to leave at least 2 inches between each dough ball. Bake for 14-16 minutes. Cool the cookies on a wire rack and enjoy!

Notes:

• Cream of tartar is a must in this recipe. If you leave it out you just have a basic sugar cookie. The cream of tartar in Snickerdoodles gives it the perfect rise to be fluffy but also still chewy.
• You can use whatever size cookie scoop you would like but keep in mind you will have to raise or lower the baking time accordingly.
• The cookies can be stored in an air tight container or bag for a few days or put in a freezer ziploc bag and stored in the freezer for up to a month.
• You can also keep some of the dough balls in the freezer in a freezer ziploc bag. They can be baked straight out of the freezer. Just follow the baking directions above.

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