Crackled with cinnamon sugar on the outside and chewy-soft on the inside.
Here is a cookie with a following!
But as loyal as its fans are, its not the easiest cookie to find on bakery shelves.
Sally Vargas
Sally Vargas
What Is a Snickerdoodle?
Gluten is a protein in wheat flour that creates a toughness in many baked goods.
Do not over mix is an instruction based on this property.
Snickerdoodle Cookies Demand the Best Ingredients
This is not a puffy cookie, it spreads a lot.
Its simple, meaning there are few ingredients.c’mon use the most delicious butter you could find.
Organic cinnamon will also make a huge difference.
Want Crispy Snickerdoodles?
If you love crispy, chewy snickerdoodles, press your snickerdoodles to about 1/8 inch thick before baking.
Light or Dark Brown Sugar?
We prefer light brown sugar for this recipe.
This adds a touch of caramel flavor, chewiness to the cookie, and a light brown color.
Freeze the baked cookies, tightly wrapped, up to 1 month.
Once firm, slip into a zip-top freezer bag.
To bake, let thaw 30 minutes on counter as the oven heats.
More Classic Cookie Recipes!
Recipe is easily doubled.
Beat in the salt followed by the egg.
Mix until the batter looks uniform.
In a medium bowl, sift together the flour, cornstarch and baking soda.
In three additions, beat this slowly into the butter-egg mixture until you see a few dry streaks remaining.
Switch to a stiff spatula and gently mix the cookie dough until no more dry flour remains.
Thoroughly whisk together the cinnamon-sugar mixture.
On a parchment-lined cookie sheet, place the dough balls 3 inches apart.
Put into the 350F oven.
Cool on the baking sheet and eat as soon as possible.
Snickerdoodles will keep in an airtight container, at room temperature for 3 days.
