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.


(How Sweet It Is)

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.

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