Snickerdoodles are one of my favorite cookies. This rendition comes from my brother-in-law and is very similar to my mom’s recipe. In this recipe, though, the addition of brown sugar to the cinnamon-sugar mixture in which the cookie dough is rolled adds a wonderful complexity to the flavor. These soft cookies will literally melt in your mouth.
| Snickerdoodles |
Recipe Type: Dessert
Author:
Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Serves: 24-30
These soft snickerdoodles will literally melt in your mouth. The addition of brown sugar to the cinnamon-sugar mixture in which the cookie dough is rolled adds a wonderful complexity to the flavor.
Ingredients
- 1 cup plus 2 Tbsp butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- tsp salt
- 3 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp sugar
Instructions
- Cream the butter and the sugar.
- Beat in the eggs.
- In a separate bowl, combine the flour, cream of tartar, baking soda and salt.
- Stir the dry ingredients into the butter mixture and mix them until a smooth dough forms.
- In a small bowl, mix the brown sugar, sugar and cinnamon.
- Roll the cookie dough into balls a little bit smaller than golf balls.
- Roll each ball in the brown sugar-cinnamon mixture until they are completely covered.
- Place them on a greased cookie sheet.
- Bake the cookies at 350 degrees for 8 minutes and 30 seconds until the bottoms are just turning golden.
- For soft cookies, be careful not to over-bake them. They will continue to set up as they cool.
TIP: For a great resource regarding how to bake with butter, check out this New York Times article.