Old-fashioned snickerdoodles never go out of style with die-hard cinnamon lovers like me!
Snickerdoodles are sugar cookies kicked up a notch with the addition of cinnamon. Lots and lots of cinnamon. It’s the first thing to hit your senses when you bite into them along with the addicting chewy quality they possess.
Snickerdoodles have just the right amount of chewiness to them while still remaining on the soft side of the cookie spectrum. It’s this chewiness that makes it hard to eat just one! Like a potato chip, it’s near to impossible. While they look entirely unassuming, it’s just a ploy. Don’t say I didn’t warn you.
I highly recommend using Vietnamese cinnamon to make your cookies the best they can be. If Vietnamese cinnamon isn’t already in your spice cabinet than seek it out. You will never want to use a run-of-the mill cinnamon again, because all cinnamon is definitely not created equal. Vietnamese is superior and will make your baked goods sing.
Vietnamese cinnamon is “zingy” and carries far more flavor than its counterparts. Think cinnamon red-hots with less emphasis on the hots. It’s warm and spicy with just a touch of barely there sweetness. All the qualities I dearly love cinnamon for.
Snickerdoodles could be the poster child for cinnamon lovers everywhere. If there’s not a fan club already. . . well, there should be! I’ll be first in line to join. A well-guarded snickerdoodle clenched tightly in each hand.
Old-fashioned snickerdoodles, soft, chewy and bursting with cinnamon spice!
- In a large bowl sift flour, cream of tartar, baking soda, and salt together; set aside.
- In a separate large bowl beat butter and 1 + 1/2 cups sugar together on medium speed until light and fluffy, about 2 minutes; scrape down sides of bowl and add eggs, beat to combine. Add dry ingredients all at once and beat to combine. Refrigerate dough 20 minutes.
- Meanwhile line baking sheet(s) with parchment paper. Preheat oven to 400 degrees F. Combine remaining 1/4 cup sugar and ground cinnamon together in a small bowl.
- Use a small (1 1/4-ounce) ice-cream scoop or rounded teaspoonfuls to form balls of the dough and roll in cinnamon sugar. Place about 2 inches apart on baking sheets and bake until the cookies are set in center and begin to crack, about 10 minutes. Cool pans on wire racks 5 minutes then remove cookies to wire racks and cool completely. Store in airtight container up to 1 week.
Adapted fromMartha Stewart