I’ve never been a huge fan of Snickerdoodles, but when I was pregnant with my angel baby Ian, they suddenly became irresistible to me. The combination of cinnamon, sugar, and a the cream of tartar in the cookie? Wow. Growing up, I hated this cookie because they were always too hard, too dry, or straight up flavor-less. A) that’s not ok with me, and B) there are better cookies to be eaten. Now, as a mature (HA!) adult, I will tolerate these cookies.
When my little sister came home from her mission, she claimed she had the “BEST” recipe that was gifted to her. We gave it a whirl. It’s a win dudes.
To me, a snickerdoodle has rules. If these rules are not followed, you end up with a disaster cookie.
Number 1: The cookie NEEDS to be flavorful. If there is not any flavor in the cookie, what is the point in eating it?!
Number 2: The cookie HAS to be soft. Really, it seems like a no-brainer, but I can’t tell you how HARD (no pun intended) it is to find a good, soft cookie! To me, the food brat, I can tell if a cookie (especially a Snickerdoodle cookie) is worth eating just by testing the softness. This ain’t no joke dudes.
Number 3: The cookie should be moist. But seriously. Dry cookies = no good.
Optional (BONUS) Number 4: The cookie should be THICK. Now I know I didn’t follow these rules, but if there’s flavor, softness, and moistness – thickness is optional. Really though.
- 1 c. butter (softened)
- 1½ c. sugar
- 2 eggs
- 2¾ c. flour
- 2 tsp cream of tartar
- 1 tsp soda
- ¼ tsp salt
- cinnamon and sugar (to roll)
- Cream butter and sugar
- Add eggs
- In another bowl, add flour, tartar, soda, and salt. Mix well.
- Combine wet and dry ingredients until well combined.
- Chill the dough for 30 minutes (chill the cookie sheet if possible).
- Roll dough into spoon sized balls and roll in cinnamon sugar mixture
- Bake at 350 for 8-10 minutes, until barely brown at the edges