This is a fabulous Snickerdoodle recipe for chewy cookie lovers.
Snickerdoodles are a long time love of mine, with the love affair recently ignited by our trip to Disneyland. In one of their coffee shops-the one at the end of Main Street to be exact- they make the biggest…thickest…puffiest Snickerdoodles you ever want to lay your lips on. I do believe I had one for breakfast three days in a row while we were at Disneyland.
Fueled by that rekindled love, I knew that come Christmas this year I was making these babies.
This is a Snickerdoodle recipe for chewy cookies, not the big puffy ones, due to the fact that I use all butter in them. If you want puffy snickerdoodles, you have to use shortening, just like your Grandma used to. Me, I like the buttery goodness in these, but I am not a Snickerdoodle cookie purist.
Not that you are suffering in any way by trying these chewy, buttery wonders.
Mike couldn’t stop eating them. For a man who up until the moment he tried them had no idea what a Snickerdoodle was, he sure fell in love hard and fast. There is just something perfect about this buttery goodness covered in white sugar and cinnamon.
Ingredients for the Snickerdoodle Recipe
1 1/2 cups of butter
2 1/4 cups white sugar
3 large eggs
1 1/2 teaspoon vanilla extract
3 1/2 cups all-purpose flour
3 teaspoons cream of tartar
1 1/3 teaspoon baking soda
1/4 teaspoon salt
1/3 cup white sugar
1 tbsp ground cinnamon
Kick the tires and light the fires to 375 degrees
Cream together the butter and white sugar.
Add in the eggs one at a time, incorporating each one thoroughly.
Whisk together your dry ingredients, then stir into the butter mixture.
Combine the white sugar and cinnamon in a bowl.
Roll a tablespoon sized amount into a ball, then cover completely with the cinnamon mixture. Ensure that you have the entire surface covered.
Place on a parchment lined baking sheet and bake for 8-10 minutes, until the bottoms of the cookies are browned.
Remove from the oven and let cool for 2-3 minutes. Remove from the baking sheets onto a cookie rack and cool completely.
Oh my word, are we really at December 11th? Are you all ready for Christmas yet? This huge amount of snow that we are seeing in Edmonton doesn’t have me feeling Christmasy at all, just cranky that the roads are bad and we were ripped off Fall-wise.
No matter how I plan ahead, Christmas seems to sneak up on me. At least this year I had all my Christmas Cookies lined up and ready to be published here on Magpie, so you can look forward to another 5 cookie recipes coming right away!
I’m Dreaming of a Green Grass Christmas Magpie
- 1½ cups of butter
- 2¼ cups white sugar
- 3 large eggs
- 1½ teaspoon vanilla extract
- 3½ cups all-purpose flour
- 3 teaspoons cream of tartar
- 1⅓ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup white sugar
- 1 tbsp ground cinnamon
- Pre-heat oven to 375 degrees.
- Cream together the butter and white sugar completely.
- Add in the eggs one at a time, incorporating each one thoroughly.
- Whisk together your dry ingredients, then stir into the butter mixture.
- Combine the white sugar and cinnamon in a bowl.
- Roll a tablespoon sized amount into a ball, then cover completely with the cinnamon mixture. Ensure that you have the entire surface covered. This is what makes them so awesome, so you literally cannot overdo this step! Make sure they are covered!
- Place on a parchment lined baking sheet and bake for 8-10 minutes, watching closely, until the bottoms of the cookies are browned nicely.
- Remove from the oven and let cool for 2-3 minutes. Remove from the baking sheets onto a cookie rack and cool completely.