I used to be a snickerdoodle hater. That was back when I was young and naive. Now, I can fully appreciate the simplicity of cinnamon and sugar. You see, when I was a kid, I
was completely obsessed with loved cookies and why would I want to eat a boring snickerdoodle when I could have chocolate chips instead?! Pretty logical thinking, right? Right. But, alas! In my ripe old age of 24 I have come to love the uncomplicated, straightforward flavors of the snickerdoodle cookie.
Even though some may attribute snickerdoodles to more of a Christmas cookie than anything else, they always remind me of fall. Maybe it’s the cinnamon scent that permeates my kitchen hours after they’ve finished baking
and been ravenously consumed or maybe it’s because I was watching Practical Magic when I scooped those tasty little balls of heaven. Either way, they are the perfect cookie to get into the fall spirit.
1 cup butter, softened
3/4 cup cane sugar
1/2 cup brown sugar
1 egg, plus 1 yolk
1 tablespoon vanilla
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cane sugar
1 tablespoon cinnamon
Preheat oven to 350 and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until combined. Scrape the bowl down, switch the speed to low and add the eggs and vanilla.
In a medium bowl, mix and sift together the flour, baking soda, cream of tartar and salt. Add the dry ingredients to the wet and mix until just combined. Scraping the bowl as needed.
In a small bowl, mix together the remaining cinnamon and sugar. Scoop out the dough with a cookie scoop or spoon and shape into balls. Roll the dough balls in the cinnamon-sugar and distribute evenly onto prepared sheet pan.