Wednesday, January 13, 2016

Best Snickerdoodles in the World - Recipe

If you love chewy, moist snickerdoodles, then this recipe is for you.  I originally ran across my favorite recipe here, however I quickly began making tweaks to make the recipe my version of perfection.  One of my male friends ate 8 in one sitting, then returned an hour later for 6 more, proclaiming, "These are even better than Great Harvest!"

This recipe yields about 3 dozen.

1.5 C Butter @ room temperature
1.5 C Sugar
1 C Brown Sugar
3 Eggs
3 tsp Vanilla
1 tsp Almond Extract
4.5 C Flour
3 tsp Cinnamon
1 tsp Salt
1.5 tsp Baking Soda
.75 tsp Cream of Tartar

6 tsp Sugar & 3 tsp Cinnamon mixed together

  • Preheat oven to 300 degrees
  • Cream Butter & Sugars
  • Blend in Eggs, Vanilla, Almond Extract
  • Blend in Cinnamon, Salt, Baking Soda, Cream of Tartar
  • Blend in Flour
  • This dough is a-mazing.  Go ahead, take a spoonful
  • Refrigerate dough for an hour.  This is not absolutely necessary, but really does make a good difference.  Aim for at least 30 minutes in the fridge.  If you don't have time, just stick the dough in the fridge while each batch is in the oven.  
  • Roll dough into slightly larger than a walnut size (2-3 tablespoons)
  • Roll dough balls into cinnamon/sugar topping mixture
  • Bake for 12 - 14 minutes.  You will know they are done because they will be slightly cracked on the top.  Do not overcook, these are best chewy.
  • Let cookies cool and chow down!  
Snickerdoodles in the middle of this display from my "A Christmas Story" Party