Over the weekend we celebrated a dear friend of mine’s baby shower. She is due in May and they don’t know the gender, so it was super fun to see what everyone thinks she’ll be having.
I love helping with a good party, so I was in charge of baking. I love baking for my friends.
Along with my peanut butter oatmeal chocolate chip cookies, I made snickerdoodles. When I was a kid, my dad and I baked a lot. We usually made no bake cookies, peanut butter cookies and snickerdoodles. The snickerdoodles were always my favorite.
When I found this recipe at Sally’s Baking Addiction I knew I had to try it. And it did not disappoint. I love thick, fluffy cookies. Thin, crisp cookies are really good for dunking in milk, but soft cookies are my favorite.
The snickerdoodle ranks up there with good old chocolate chip cookies as the perfect classic cookie. And these snickerdoodles are the epitome of the perfect cookie.
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 1/3 cups sugar
* 1 large egg
* 2 teaspoons vanilla
* 3 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 2 1/2 teaspoons cinnamon
* 1/2 teaspoon salt
* 1/4 cup sugar
* 1 teaspoon cinnamon
* Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Make the topping:
* Mix the cinnamon and sugar together in a small bowl. Set aside.
For the cookies:
* In a medium sized bowl, mix together flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
* In a stand mixer with paddle attachment (or a large bowl with hand mixer), cream the butter on medium until smooth, about 1 minute.
* Add sugar and mix on medium speed until light and fluffy.
* Mix in egg and vanilla. Scrape down the sides of the bowl as needed.
* With mixer on low, add the dry ingredients to the wet ingredients in 3 parts, incorporating after each addition.
* Take 1 1/2- 2 tablespoons of dough and roll into balls.
* Roll the balls in the cinnamon and sugar topping and place on baking sheet.
* Bake 10-12 minutes, until edges barely start to brown.
* When the cookies are still very warm, gently press down on them with the back of a spoon the flatten just a bit.
* Allow cookies to cool on the baking sheet for 8-10 minutes, then transfer to wire rack to cool completely.
My only issue with this recipe is that it didn’t make more cookies. I’ll have to do a double batch next time.
What’s your all time favorite cookie? I still stick with snickerdoodles, chocolate chip and no bake cookies as my very favorite. But I’m a lover of all things cookie. 🙂