I’ve been in the mood to make cookies recently and even though I have several partial bags of chocolate chips and nuts begging to be plucked from their shelf in the pantry, I opted for a simpler recipe that I knew Tyler would go nutso over. I’ve never really seen the appeal in a cookie with no chips, no nuts, no NOTHING but wow these were AMAZING. Best part is the recipe doesn’t call for shortening, which many snickerdoodle recipes do. The last time I tried to make snickerdoodles with no shortening they came out hard as rocks. This recipe produced soft and chewy cookies and Tyler raved over them. So glad I opted to try it! I know Tyler will be asking for these cookies again in the near future!
Snickerdoodles (from the Sweet Melissa Baking Book as seen on Made by Melissa’s blog! )
For the Dough:
1/2 pound (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon kosher salt
For the Cinnamon Sugar
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until smooth, 2 to 3 minutes. Add the eggs and mix until combined.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix on low speed until combined. The dough will be soft and too sticky to roll. Refrigerate until firm, about 1 hour.
Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or aluminum foil.
For the cinnamon sugar: Combine the cinnamon and sugar in a small bowl.
Using a 1-ounce cookie scoop, or a tablespoon, shape the dough into balls and then roll them in the cinnamon sugar.
Place the cookies 2 inches apart on the prepared cookie sheets. Flatten them slightly with your fingertips so that they stay put. Bake for about 12 to 13 minutes, or until the bottoms are slightly golden in color. These cookies are supposed to be chewy, so do not overbake. Remove to a wire rack to cool.
Snickerdoodles keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not uncover before defrosting.