Snickerdoodles

Cousin to sugar cookies, this cinnamon-laced version is full of old-fashioned goodness! Delivering a tender, sweet bite with a delicate crunch of sugar that lightly wraps the cookie and a gentle warm spice swirling both inside and out.

Baking was my “go to” when Emily and I were stuck at home and it continues to be my respite in any storm. The Snickerdoodle is a classic Southern cookie, one that is simple to make and brings a warm feeling with every bite. These cookies are full of butter, sweetened with both granulated sugar and dark brown sugar and added richness from whole eggs. A light lift comes from cream of tarter and baking soda, both blended with a cloud of flour. Then the cinnamon is tossed in bringing its lovely spice and a splash of pure vanilla to enliven the subtle flavors.

This cookie dough comes together quickly, followed by a chill to set things up.

Then toss the tiny balls of dough into a mix of more cinnamon and sugar covering the outside to create another pop of flavor then bake until they’re lightly golden just around the edges.

These simple little cookies are fun to make, delicious to eat and just as much fun to share!

Snickerdoodles

1 cup butter, room temperature

1 cup plus 2 tablespoons granulated sugar, divided

½ cup dark brown sugar

2 extra-large eggs, room temperature

2-¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1-½ teaspoons cinnamon, divided

½ teaspoon kosher salt

1 tablespoon milk

1 teaspoon pure vanilla extract

Cream the butter on medium speed until it is light and fluffy.

Add 1 cup of the granulated sugar, the brown sugar, and the eggs.

Continue beating on medium speed until blended together. Scrape the sides and bottom of the bowl as needed, making sure the butter is mixed into the sugar and eggs. Pour in the milk and the vanilla, blending in on medium speed.

In a separate bowl whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon, and kosher salt.

Stir in the flour mixture on low speed, about ½ cup at a time, just until blended.

Scrape the sides and bottom of the bowl, gathering the dough together. Cover and chill for at least 2 hours or overnight.

When you’re ready to bake, whisk together the remaining 2 tablespoons granulated sugar and ½ teaspoon cinnamon. (Blend together more if needed to coat all the cookies.)

Scoop up 1” balls of dough and roll them in the sugar and cinnamon mixture. Place the cookies on a baking sheet lined with a Silpat liner or parchment paper, leaving about 3” between cookies. Bake the cookies in a 350-degree oven for 12 to 14 minutes or until the edges are a light golden color.

Makes about 4 dozen cookies.