Cinnamon. A lovely warm spice that pairs well with sweet potatoes, oatmeal, chili and of course, cookies. Snickerdoodles are one of my favorite cookies. Although not chocolatey, I love the chew that a good snickerdoodle has and the sweet cinnamon sugar coating.
I didn’t have a go-to snickerdoodle recipe until a couple weeks ago. I was chatting with my boyfriend’s step-mom over winter break and she mentioned that she loves the recipe by Trisha Yearwood from the Food Network.
She said that her family adores them; whenever she bakes up a batch of these snickerdoodles they’re gone within the day. I didn’t really need much convincing after that, or when it comes to making cookies in general, so I decided take my new KitchenAid mixer for a spin and whip up a batch of these when I got back to Michigan. Now, I love to make HUGE cookies. Why eat one small cookie when you can eat a massive one equivalent to four? So prepare yourself for large cookies (but feel free to make them smaller if you prefer).
Plus, these cookies keep well and can be stored for up to 3 months in the freezer. I tend to make a variety and keep several kinds on hand in my freezer so when I have a craving I can pull one out and let it thaw on my counter or, more often than not, microwave it because I’m impatient. Pair these with some vanilla ice cream (or cinnamon ice cream if you can find it) and caramel sauce and you’ve got yourself one delicious treat!
Servings – Makes about 10-12 large cookies
- 1 cup unsalted butter, softened
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tbsp. ground cinnamon
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the butter, 1 1/2 cups sugar and eggs. Mix thoroughly until creamy and well combined, 1 to 2 minutes.
- Combine flour, cream of tartar, baking soda and salt, and stir. Beat into the butter and sugar mixture.
- In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
- Chill the dough for 30 minutes – 1 hour in the refrigerator (this is important to keep the cookies from spreading in the oven and becoming flat).
- Shape the dough into 3-inch balls (baseball size), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on parchment-lined cookie sheets.
- Place cookie sheets in freezer for ~15 minutes (again, important and helps keep the cookies from spreading).
- Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 17-20 minutes, rotating the sheets halfway through. Cookies may look slightly underdone but should be browned on top.
- Allow cookies to cool on sheet for ~5 minutes and then transfer to wire racks for cooling.
- Store in air-tight containers or freeze up to 3 months