Snickerdoodles

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Snickerdoodles were my favorite cookies in college (before I knew I had celiac). When I told my parents I wanted to make them, they were confused and tried to convince me not to.  I finally did because I really wanted them.  And then I found out the whole reason my parents didn't want them was because they thought there were Snickers involved...

There are NO Snickers in snickerdoodles.  None.  They don't even contain the same flavors.  Snickerdoodles are similar to sugar cookies and are rolled in cinnamon sugar.  

My parents were all in favor once I explained that.

 

Most of the dry ingredients sit here beautifully combined. Don't get too pick about the terminology.

 

First step is to combine the dry ingredients, except for the sugar and the cinnamon sugar.  So not all the dry ingredients, just most of them.  Also, please don't mix the cream of tartar in yet.  It sometimes has a premature reaction with the baking soda and then the cookies don't rise and spread properly.

 

Full disclosure: I totally measured the butter and sugar first and had them sitting on the counter reaching room temperature while I measured everything else.

 

Then you cream the butter and sugar.  They should look more like mashed potatoes than grits when fully creamed.  And that is an incredibly Southern comparison, but it's accurate.

 

 

Add in the eggs and vanilla, then beat again!

Then you gradually add in the dry ingredients.  I usually do heaping spoonfuls at a time.  The result is a glorious and incredibly sticky dough.


NOT FROSTING. It's dough.

 

How do I know it's incredibly sticky?  Because I scooped it out, dumped it into the palm of my left hand, and rolled it into a less lumpy ball.

 

Shown: Very sticky hands. Also, cookies in the making and background garlic.

Then that less lumpy ball gets rolled around in the cinnamon sugar.

 

Fuller disclosure: I totally measured the cinnamon sugar and mixed it first because I was afraid I'd forget and then have to run do it after my hands had already gotten doughy.

 

Then the balls get gently placed on baking sheets.  Not plonked.  We're not squishing them down.  They will expand naturally in the oven.

 

I may have pretended I was trying to balance eggs when placing them. It's much less stressful with dough. 
 
Don't worry, I was well-supervised during the rolling process.
 

She could tell I was having too much fun and had to investigate and join in.
 

Also, this doesn't rest in the refrigerator.  So it's great for days when you need instant cookie gratification.  Just pop them in the oven and get...


See how the cinnamon sugar just stretched into gorgeous lines!

Glorious snickerdoodle cookies!!  They are beautiful and buttery and sugary and cinnamony (that's totally a word, I have declared it to be so). 

They need to sit on the sheet for about 5 minutes then cool thoroughly on a cooling rack.

 

The crumbles and cinnamon sugar on the pan can totally get scraped off and eaten too. Not that I would stand and do that while waiting for cookies to cool. This is purely theoretical.

 

You can be a barbarian and eat them while they're still warm, but they will crumble and crack.  They stay together much better when they cool completely.  

 But they still taste really good when they break into little cookie shards.  At least that's what I've heard.  I, of course, am extremely patient and always wait properly.

 

 

Printable Snickerdoodle Recipe

Comments

  1. Sabrina JensenNovember 4, 2020 at 4:44 AM

    Honestly, until Elizabeth made these, I thought Snickers were a key ingredient of snickerdoodles.
    These are very yummy.

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