Snickerdoodle Cookies
Since Christmas is right around the corner I decided to go with an all-time favorite. This recipe calls for cream of tartar just to add an extra chewy texture to the cookies but if you don’t have it the recipe will still turn out well.
Tips & Tricks
I used vanilla bean paste for this recipe. It gives a stronger vanilla flavor which really helps boost cookies that don’t have much flavor (like these and sugar cookies).
For the best results allow your dough to freeze for at least two days. This is due to the fact that freezing cookie dough allows the flavors to intensify. You can then let them thaw in the fridge for a few hours and then bake them.
The Recipe
1 3/4 cups flour
1 1/2 cups white sugar
1 Tablespoon of brown sugar
3/4 teaspoon of cream of tartar
1.5 sticks of melted (unsalted ) butter
1 egg
1/2 teaspoon salt
3/4 teaspoon baking soda
1 Tablespoon vanilla extract or vanilla bean paste
Cinnamon-sugar mixture:
3/4 teaspoons cinnamon
1 tablespoon of white sugar
**mix this and set it aside until you are ready to roll out your cookies
Instructions:
Combine all of your dry ingredients in a large bowl and aside.
In the bowl with your melted butter add your vanilla, egg, and mix well
Once you have mixed your liquids together add them to your bowl with dry ingredients and mix until your dough forms.
You will want to allow your dough to chill before rolling it into balls since it will be too soft. Let it chill in the fridge for about an hour and then roll it into balls. I usually do two tablespoons per cookie.
Once you have rolled them into balls you will then roll them around in your cinnamon sugar mixture.
If you are baking them immediately allow them to chill in the fridge again for 45 minutes to an hour. You will then preheat your oven to 350 degrees and bake for 10-12 minutes.
If you decide to bake them later be sure to wrap them tightly and store them in the freezer for up to a few weeks.
