I don’t make these cookies nearly enough. The year goes by in a blink of an eye and all of a sudden it’s the late fall, days are chilly, and I have a hankering for snickerdoodles. Thick and chewy and packed full of that cinnamon-sugar flavour that snickerdoodles are known for. These are, and I quote my children, “our favourite cookie ever!”
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The Best Snickerdoodles
My cookie style is pretty casual. Meaning that when I want a cookie, I make a cookie. No-chill time is an important factor for me and up to now, all my other cookies are exactly that: no-chill. I would be doing you a cookie disservice though if I didn’t make you chill the dough for a bit on these snickerdoodles. It’s not a long time, only an hour, and I pinky promise that these are worth it. I swear!
In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy with the paddle attachment.
Add in the egg and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
Add in flour, baking soda, cinnamon, salt, and cream of tartar into the bowl and mix on low until fully incorporated and dough forms.
Cover the dough and chill for 1 hour.
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Mix together the white sugar and cinnamon into a small bowl.
Using a 1.5 tbsp. cookie scoop drop cookie dough into the palm of your hand and give it a quick roll and then roll it around in the cinnamon-sugar mixture. Place onto the prepared cookie sheet approximately 2 inches apart from each other. Repeat with remaining dough.
Bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!