Sugar and cinnamon top this sweet and tender cookie with the best buttery crumb. The Very Best Snickerdoodle Cookies are a Christmas staple and this version is better than any you’ve ever had before. Simply splendid every single time.
Spring in December continues today with these scrumptious Snickerdoodle Cookies. How fitting is that? I feel like I should make something like these ice cream sandwiches to keep cool and maybe talk my neighbor into reopening her pool. When I walked through the neighborhood last night, there was a thick fog that made the Christmas lights on all the houses look kind of eery…but in a really amazing, never seen before in December kind of way. I’m sure when the weather cools off I’ll be complaining but everything just feels so backwards right now…hey, midwesterners…send some of that snow over here, please!
So, in attempting to keep the funky feelings away and spread a little Christmas joy….I whipped up a batch of the Very Best Snickerdoodle Cookies. Actually, my daughter, Katie, whipped them up but I micromanaged the situation in the very best way. She loved it. 🙁 I used this Organic All-Purpose Flour from Bob’s Red Mill to keep them soft and fluffy. It worked like a dream. We make these cookies every single year, they’re like a symbol of Christmas….like the star on top of the tree…a must have even when the weather is not cooperating. (I promise to stop complaining about the weather but it really has my britches in a bunch!)
We use the same recipe every time we bake Snickerdoodle Cookies, it’s adapted from a recipe I found in the Magnolia Bakery cookbook. If you’re not familiar with Magnolia Bakery you should check them out anytime in your in New York City. They’re famous for their cupcakes but, really, the best things there are their huge cakes, cookies and bars. I say skip the cupcakes and get a bucket of banana pudding. That’s where the magic is. The Snickerdoodle Cookies are topped with a generous amount of cinnamon sugar and puff up perfectly to create a buttery, crumbly cookie that you won’t be able to stop eating. They’re moist and soft and OMG…amazing. You can use them to make these sandwich cookies if you’re feeling especially jolly or add them to a cookie tray with these Gingersnaps and you have a whole holiday miracle of the BEST cookies ever. Now send me some snow….now.
- 2 1/2 cups All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 2 tablespoons half and half
- 1 teaspoon vanilla extract
- 5 tablespoons cinnamon
- 2 teaspoons granulated sugar
- In a small bowl, whisk together the flour, cream of tartar, baking soda and kosher salt. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs to the sugar mixture one at a time, incorporating after each addition. Add the half and half and vanilla, beat well. Slowly add the dry ingredients and mix thoroughly. Remove from the mixer and cover. Chill for 1-2 hours.
- Whisk together the cinnamon and remaining sugar, set aside.
- Preheat the oven to 350 degrees. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper leaving about 2 inches in between each. (They spread like mad.) Sprinkle VERY generously with the sugar mixture. Bake for 12-13 minutes or until the edges are golden brown.
- Cool the cookies on the sheet for 2 minutes and then transfer to a wire rack to cool completely.