Cookie Time – Snickerdoodles

20160103_210916So I made it through year one of making cookies for all my niece’s and nephew’s birthdays. It was a lot of fun, I got many thanks yous and of course requests to do it again this year!! One change to the plan – I told the kids they can choose what type of cookie they want. Jaci is first up with a January 5th birthday and she requested (with the help of her mother) Snickerdoodles. I have never made these before but will give it a shot!!20160103_190929Not too many ingredients for these so was not too difficult. The hardest thing with these cookies is to know when to take them out of the oven. I learned this the hard way and the first batch was not so good:) Once I figured out the timing, the rest was a breeze.20160103_192958Once the dough is made, you roll them into a ball and dredge through a cinnamon – sugar mix to coat them. The dough is similar to chocolate chip coolie dough…..20160103_193302Be sure to coat the whole cookie ball. You want to be sure to get all the flavor in and on the cookie!20160103_193652Place the dough balls on a cookie sheet covered with parchment paper. Bake in a preheated 325 degree over for 12-14 minutes. This is the tricky part – you want to be sure the cookies are done in the middle but if you bake too long they will be crunchy.20160103_195016As you can see, when these come out of the oven they are still soft and fluffy. The cookie will set up once it is cooled. Leave the baked cookies on the pan for 5 minutes then transfer to wire racks to cool completely.20160103_212018Once cooled I place the cookies in the freezer overnight. The next morning, into the box and shipped to Jaci. I hope they taste as good as they look!! Happy Birthday Jaci!!!



1 cup butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar
1 egg, plus 1 yolk
1 Tbsp vanilla
1 tsp baking soda
1 tsp cream of tartar
½ tsp kosher salt
1 tsp cinnamon
2¾ cup flour
Cinnamon Sugar
¼ cup granulated sugar
1 Tbsp cinnamon
Preheat oven to 325°
Line a baking sheet with parchment paper, set aside.
In bowl of stand mixer beat butter and both sugars until light and fluffy, 2-3 minutes. With mixer on medium speed add in egg, yolk and vanilla and beat for another minute, scraping the sides as necessary.
Turn mixer to medium low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
*I baked mine for exactly 10 minutes every time I make these cookies with perfect results, but I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.


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