What is there to say about snickerdoodles?
A lot.
First things first
About a dozen years ago, I published a different version of this recipe. Hence, this is the “new and improved” recipe. Those snickerdoodles were the ones of my childhood. The post was written by my then 14 year old daughter and was an ode to her adored cookie. Those were and are decent cookies.
However, I recently made a batch. While they had the flavors of a snickerdoodle, they also seemed to be lacking something. That same daughter, who is now twenty-six, made a batch for a Friendsgiving gathering. She noted the lack of vanilla in that recipe, assumed it was an oversight, and added it to hers. I decided it was time for me to do some kitchen work.
On to recipe retesting
In addition to thinking that the flavors were a little flat, I thought the same of the cookies’ height. When I began playing with the old recipe I decided to make a few additions. I increased the amount of flour. I also added some vanilla to the dough, as well as some cinnamon. If you’re going to maximize flavor, why not do it full force?
Reviewing the recipe, the oven temperature seemed a bit on the high side. Most cookies I make are baked at 350 Fahrenheit, so this recipe was adjusted to that same temperature. Of course, lowering the temperature means increasing the baking time. However, it really didn’t change it that much. Depending on your oven, these cookies take anywhere from ten to twelve minutes.
Now, the sentimental piece
Snickerdoodles were a favorite cookie for my little brother. Dan passed away in 2016, and although I miss him every day, Christmas seems to bring the pain closer to the surface. Rather than grieving silently as the holidays approached, I decided I would work on his favorite cookie and think of happy memories. A perpetual Dan-ism was his request for our family sugar cookie recipe: about 5 minutes before he wanted to make it. I can’t help but smile when I think about him and his last minute nature.
I do wonder if Dan would like this recipe. He was a curmudgeon for keeping things traditional. However, I don’t know if he could resist the extra sweet and savory notes from the added vanilla and cinnamon. Plus, he was my little brother. I just wouldn’t have told him about the changes and let him think they were the same.
If you decide to make a batch of these cookies, please be sure to share them with someone you love. It will mean the world to me.
My New and Improved Snickerdoodles
Ingredients
- 1 cup unsalted butter softened
- 1-1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
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In a large bowl, cream the butter and 1-1/2 cups sugar on speed 2 for 3 minutes.
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Add eggs, one at a time, beating until fully combined.
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Turn stand mixer off, and add vanilla, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and flour.
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Mix on lowest speed until barely combined.
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Press dough to form a ball, and cover with plastic wrap.
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Refrigerate for at least one hour.
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Preheat oven to 350 degrees.
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Line cookie sheet with parchment paper.
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Combine 1/3 cup sugar and 1 tablespoon of cinnamon in a cereal bowl.
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Form dough into balls the size of walnuts.
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Roll each cookie ball in the cinnamon-sugar mixture, and place on lined baking sheet about 2 inches apart.
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When the tray is full, bake for 10-12 minutes.
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Allow cookies to cool on the sheet for 2 minutes before transferring to a wire cooling rack.
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The cookies will puff up at first but will flatten out a bit while cooling.
