Snickerdoodle cookies, yum. I may not have grown up on snickerdoodles, but I sure have found myself making these often over the few months. On top of how great these cookies are, the best thing about this recipe is that you most likely have all of the ingredients in your pantry and fridge. Well maybe not the cream of tartar, but do yourself a favor and the next time you are at the grocery store, buy yourself some so you will be ready!
I’m not sure exactly what sparked my interest in Snickerdoodles. As I mentioned earlier, I rarely, if ever, had them growing up. But thanks to the conveniences of Google, when my mind thought Snickerdoodles, I was less than 30 seconds away from having thousands of recipes at my fingertips. After looking at a few different recipes, I decided The Pioneer Woman’s recipe looked to be the best way to go. After having success the first go ’round and having the cookies disappear less than a day later (sacrificial offering to my cookie monster), I knew I had to make these again.
As it so happened, later that week we were throwing a party at my parents house for one reason or another and I decided to bring some of these over. However, to my dismay, I realized I had run out of cinnamon. Yet, I decided to try them anyway. This is where I decided to add vanilla to the recipe that had previously lacked it. Then I also lost my mind and added about 1/4 cup of molasses to the whipped butter and sugar mixture.
Even sans cinnamon, these vanilla doodles won my family over. I haven’t made this variation of the recipe since then because I’ve restocked on cinnamon, but soon I may have to see whether my initial success was true or a fluke.
Adapted recipe from Pioneer Woman Snickerdoodles recipe.
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Cream Of Tartar
- 1 teaspoon Baking Soda
- 3/4 teaspoons Salt
- 1 cup Unsalted Butter Softened
- 1-1/4 cup Granulated Sugar
- 1-1/2 teaspoons Vanilla
- 2 Large Eggs
- 1 Tablespoon Ground Cinnamon
- 1/4 cup Turbinado Sugar
In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream softened butter and 1-1/4 cups sugar together on low-medium speed until light and fluffy, about 3–5 minutes. Add vanilla and mix to incorporate. Beat in eggs one at a time and scraping bowl as needed.
Add about a third of the dry ingredients, beating on low speed until fully incorporated. Repeat two more times, stopping to scrape down the sides of the bowl as needed.
Refrigerate dough for at least 1 hour, but several hours would be even better. Dough should be firm.
Preheat the oven to 375ºF and line 3-4 baking sheets with parchment paper.
In a small bowl mix 1/4 cup turbinado sugar and cinnamon together.
Use a 1 1/2 tablespoon cookie scoop to measure out dough balls. Gently roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.
Place dough balls on baking sheets 2" apart from each other. Bake for 4-5 minutes, then rotate pans. Bake for another 4-5 minutes or until the tops of the cookies are crackled and the edges are just barely browned.
Cool for a couple of minutes on baking sheet before moving. Then transfer to cooling rack and allow to cool before serving or storing.
Cookies and more..
A couple of new cookbooks have been delivered to my door, so be sure to keep checking back here and on the “In the Kitchen” page for more recipe updates. And p.s. to all of my loved ones and co-workers, get ready to be guinea pigs/taste testers over the next few months!
As always, thanks for visiting and hope y’all have a wonderful day!