these are a classic in our house. around christmas time every year, when our family becomes a cookie-making factory, we almost always make these to give away.
i have a thing where i don’t like to repeat any recipes that i’ve made already, no matter how much i enjoyed the recipe, but these are an exception. i’ve made these cookies so many times and i never get tired of them. i’ve tried many different snickerdoodle recipes, but these are the absolute best, not to mention super easy to whip up. i recommend eating them straight out of the oven – literally burning your fingers from picking them off the cookie tray. (madeline and megan can attest to this!)
Fat Fluffy Snickerdoodles
makes 16-20 cookies
1/2 cup butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping
Preheat oven to 375.
Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.
In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.
source: How Sweet Eats