I’m not really a snickerdoodle person. My mom? She loves them. Insists on them every Christmas. Me? Eh. Not so much. I’d rather have vanilla-flavored things, lemon-flavored things… that type of cookie.
So this year I made the snickerdoodles and I wasn’t thrilled with our family recipe. Jessica posted this one and I knew it would be puffy and delicious (just how I like my cookies!) and it was! Best snickerdoodle ever! No more flat, crunchy ones for this gal.
I made this dough and froze it, then thawed and baked the cookies. They were okay but I think if I make them again, I’ll make them fresh straight through. When they were made fresh they were amazing. Freezing the dough made them a little denser and less amazing.
Snickerdoodles
makes 16-20 cookies
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.
