Happy Saturday, my dear friends! I hope you're having a lovely weekend. :o)
I was feeling Snickerdoodly a few days ago, which isn't exactly rare. I've long adored Snickerdoodle cookies, but had never made them myself because I hadn't found a recipe that I felt compelled to try. Most require shortening, which I will not use. Any that didn't were often on the thin and crispy side. That's why I've had to satisfy my homemade Snickerdoodle love via Snickerdoodle Cupcakes and Snickerdoodle Bundt Cake. (Both of those recipes are fantastic, by the way.)
Somehow, one recipe slipped through the cracks during my searches. When I recently stumbled upon it, my cinnamon-loving heart leapt. I'm not a crispy cookie girl so when I saw these were the exact opposite... it was a moment of pure bliss. ;)
Chubby, fluffy Snickerdoodle cookies... that tasted even better than I had hoped.
And they're sparkly. :o)
The only change I made from the original recipe was to substitute half of the sugar quantity with brown sugar. I love using brown sugar in cookie recipes, as it aids in creating a super moist cookie and adds an extra depth of flavor. I loved the result! If you love fluffy cookies, you simply must try this recipe. It was met with rave reviews by my family and there was tangible sadness when the last cookie was gone. There's a decent chance I'll bake up another batch this weekend while my niece is staying over. ;)
Thank you for fluttering on by! I hope you have a gorgeous day! :o)
Yield: 16-20 cookies
1¾ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder1½ teaspoons cinnamon
½ cup butter, at room temperature
½ cup sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 tablespoons milk
¼ cup sugar + 1 tablespoon cinnamon for rolling
Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a small bowl, whisk together flour, salt, baking powder, and 1½ teaspoons cinnamon. Set aside.
With an electric mixer, cream butter and sugars on medium-high speed until smooth. Add egg and vanilla, mixing until well-combined, about 2 minutes. With the mixer on low speed, add in the dry ingredients, mixing until dough comes together. Add in milk. If dough is still crumbly, add extra milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
Shortly before removing dough from the refrigerator, preheat oven to 375º F.
In a bowl, combine remaining sugar and cinnamon. Remove dough from the refrigerator and roll into big 1½-inch balls. Roll in cinnamon-sugar mixture and place on baking sheet. Lightly press down on dough to slightly flatten it. Bake for approximately 10 minutes, being careful not to overbake.
Source: Lightly adapted from How Sweet It Is