There are two kinds of people in this world: those who like Snickerdoodles and those who haven’t tried them.
Seriously, these are a taste of cinnamon-sugary goodness. Besides being delicious, they are fast and easy to make – all of the qualities I love in a recipe. Most cooks will have all the necessary ingredients in their kitchen to whip up a batch, with the possible exception of cream of tartar which I had to buy. I use the Soft Snickerdoodle Cookie Recipe from Food.com with only a few slight deviations.
First, I delay preheating my oven to 350° until the dough is ready. Second, I melt the butter on the stove before mixing with the sugar and eggs.
Once the dough is ready, the recipe indicates to chill it in the refrigerator for about fifteen minutes. It also says to chill the cookie sheet, which I did since I’m a stickler for the rules. Note that you’ll need one cookie sheet per dozen cookies.
To make medium-sized cookies, I use heaping spoonfuls of dough and easily form them into balls to gently roll in the cinnamon and sugar mixture.
In my house, Snickerdoodles barely have a chance to cool before they’re being gobbled up. Try this easy recipe and, like Cookie Monster, you’ll be saying, “UMM-NUM-NUM-NUM-NUM!”