Snickerdoodles the BEST Cookie Recipe
I LOVE snickerdoodle cookies. They are my favorite type of cookie. I know! Most people really love chocolate chip or peanut butter. For me, sugar and cinnamon are the only flavors necessary to make a great cookie.
My favorite snickerdoodle is slightly crisp on the outside with a soft center. The butter in the recipe is a rich balance to the sugar and cinnamon coating.
I love snacking on just-baked snickerdoodles with a cup of coffee or hot chocolate.
I am always trying to perfect a snickerdoodle recipe. The ideal cookie has just enough butter to make them slightly rich, slightly crisp outside with the toasted sugar, and thick and soft in the middle. I found this recipe at Sally’s Baking Addiction.
Some recipes result in a thin, crunchy snickerdoodle — more like a cinnamon coated sugar cookie. Who wants that? The entire purpose of a snickerdoodle is to elevate the sugar cooking to something thick, soft, and cinammon-flavored.
I’ve learned two things are very important to creating the perfect snickerdoodle.
1. Cream of tartar
It is a byproduct of wine making that helps either stabilize whipped cream or increase volume.
2. Don’t overbake
Over baking causes the cookie to dry out and become crunchy. If you’re going for crunchy and crispy like a potato chip overbake
While making this recipe I noticed it is very thick and somewhat dry. I had to squeeze the dough into balls before rolling in the topping.
Typically, my snickerdoodle dough is softer.
Another difference is adding cinnamon to the dough in addition to the topping.
I tried two methods to flattening the cookies. Before baking I flattened 1/2 the dough balls with a glass. The other 1/2 I flattened after baking.
[yumprint-recipe id=’7′] I hope you enjoy these sugary delights as much as I do. They are just perfect for that after meal treat.