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In my experiences snickerdoodles have typically been thin and crunchy. What's up with that? In my opinion all cookies should be thick and chewy so they have a bite to them, but soft enough that they melt on your tongue. Mmmmm. I had a cinnamon sugar craving for weeks, and finally got around to making these cookies. They're on the smaller side because I refrigerated the dough for too long before forming the balls on the cookie sheet, so they didn't spread out as much, but they ended up being super thick! The taste wasn't compromised though. They were still nice and soft (even days later) with a huge burst of cinnamon flavor. My friends and I made short work of them! They're fantastic by themselves with a cold glass of milk, but take it to the next level by throwing some ice cream (any flavor will do - these cookies are super versatile) in between two of them. The perfect summertime treat, if you ask me.




Snickerdoodles
adapted from How Sweet Eats

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes.

Stir in flour, baking powder, salt, and cinnamon. Mix until the dough comes together. Add in the milk a tablespoon at a time. Refrigerate the dough for 30 minutes, and preheat the oven to 375 degrees F.

In a bowl combine remaining sugar and cinnamon. After 30 minutes, remove dough from fridge and roll into big 1 1/2 inch balls. Coat the balls in the cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

For more recipes and pictures, please check out my food blog, Call Me Foodie!