Bea’s Favourite Snickerdoodles

When I was a kid, I knew snickerdoodles as the scraps of pie dough my grandmother rolled with cinnamon sugar and baked up around Thanksgiving. A few years ago, I learned all about the cookie version of this treat when Bea asked to make a snickerdoodle cookie out of a YA book she was reading. I wasn’t in love with that recipe – Why, lard, why? But, after much fiddling, a new beloved snickerdoodle was born. Here is our tried and true recipe. #noturningback

Print Recipe

Bea’s Favourite Snickerdoodles

Servings: 3 dozen

Ingredients

Cookie Dough [Can be frozen]

• 3 c all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 c unsalted butter room temperature
• 1 1/4 c sugar
• 2 eggs room temperature
• 2-3 tsp vanilla extract

Cinnamon Sugar Dust

• 1/2 c sugar
• 2 tsp cinnamon

Instructions

• Heat the oven to 375f.
• Line cookie trays with parchment or silpats.
• Sift the flour, cream of tartar, baking soda, cinnamon, and salt into a medium bowl or onto an extra sheet of parchment.
• In the bowl of a mixer or by hand, cream the butter and sugar until smooth.
• Add the eggs and mix to incorporate.
• Add the vanilla and do the same.
• By the half cup, add the dry ingredients to the wet ingredients and mix until just combined.
• Refrigerate dough for just a few minutes or until ready to bake cookies. [Dough may be refrigerated, covered, for up to 48 hours before baking. Allow any snickerdoodle dough refrigerated for more than 2 hours to rest at room temperature for 30 minutes before proceeding. Dough may also be rolled into 1-inch balls, frozen for as long as 2 months, and then taken out to rest for 45 minutes before proceeding]
• Place the ingredients for the Cinnamon Sugar Dust in a small bowl and stir to combine.
• Roll the dough into 1-inch balls and roll each dough-ball into the cinnamon-sugar dust.
• Place balls 2-3 inches apart on the lined cookie sheets, and press down lightly with your palm to flatten the cookie without smashing it.
• Bake for 10-12 minutes until puffy and sparkling.
• Cool on pan for 2-3 minutes before sliding the cookies-on-parchment onto wire racks to cool completely.
• Enjoy!
• Snickerdoodles may be stored in an airtight container for up to 5 days.
  [In a pinch, baked cookies may be frozen for up to one month and thawed overnight before serving. However, we prefer to freeze the plain dough in balls, as above, and bake on demand.]

Did I mention we used these cookies last year in Bea’s 15th Birthday cookie Plate? [Dig the hot-glue outfit I made for our thrifted Barbie!]

The lady turns 16 tomorrow! This year’s request? Angel Food. [From a box?]