Snickerdoodles
Prep: 20 minutes Bake: 10-12 minutes
My mom loved snickerdoodles while I was growing up, and while M&M Chocolate Chip and Blossoms are my favorite, I now love these enough, and this recipe is so easy that I make them all the time and often have my cookie jar full of these snickerdoodles. Makes around 20-25 depending on how small you ball it.
Ingredients
1/2 cup softened butter
1 egg
1 tbls vanilla extract
1 1/2 cup all purpose flour
3/4 cup granulated sugar + ~ 2 tbls extra for topping
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tbls (or more if you love it) cinnamon
Pinch of salt (1/2 tbls)
Prep
In a mixer (or a bowl and with something like a paddle to mix) cream the butter, egg and vanilla together no more than 5 minutes
Add the flour, 3/4 cup sugar, baking powder, baking soda, and salt to a small bowl and mix
Add 1/3 of the dry ingredients to the mixer and slowly incorporate
Add the next 3rd and last 3rd one at a time to mix without it shooting everywhere
Allow paddle to mix fully until you get a nice soft dough
Choose your adventure for this step. Either option is correct as long as you let it chill in fridge for at least 20 minutes:
Separate and ball the dough, cover and store in fridge like this for at least 20 minutes
Remove the dough from mixer, cover dough as is and store in fridge for at least 20 minutes
Preheat oven to 375 F (191 C)
In a small bowl mix the cinnamon and extra sugar
Remove dough from fridge (if you didn’t preball it, I let it sit for a couple minutes to make balling it now easier)
Ball dough if needed and roll around in the bowl of sugar and cinnamon
Add to a tray with space between dough balls
Bake for 10-12 minutes
Allow to cool on a rack
Afterthoughts
I love these cookies cause they are super fast and hard to mess up. They taste light, fluffy, and always stay soft inside, even when I overbake the outside. A perfectly easy cookie that I can whip up regularly without a lot of effort. Anyone can enjoy this base dough if you want to change up the flavors too!
