Snicker while you eat – Snickerdoodles

My dad has a SERIOUS sweet tooth. When we were kids, he used to hide the good cookies and candies in his office, and I learned to rifle through his book cases when I got a hankering for something sweet. My dad was the original Claudia Kishi (you know, from the Baby Sitters Club who was always hiding sweets in her room?).

(collage from ironingboardcollective)

When my mom and dad visited me in college (man, you would think that I graduated like last year versus OVER A DECADE AGO, ignore the grey hairs and let’s pretend I’m a young co-ed all over again), my dad and I went to CTB (College Town Bagels for those not in the know) to pick up breakfast for the family. As my hands were full of bagels and various cream cheeses, my dad ordered a POUND of snickerdoodles, and then ate pretty much the entire bag as we walked the 2-3 blocks back to my apartment.

Now, whenever my parents visit, I try to bake up a batch of snickerdoodles to take back with them so that they can have some yummy snacks on the plane.

Here are our ingredients that come together to create mouth happiness:P1020764

  • 2 3/4 cups of AP Flour
  • 1 tsp Baking Soda
  • 2 tsp Cream of Tartar
  • 1 3/4 cup of Sugar
  • 8 oz of Butter (room temp)
  • 1 tsp Vanilla Extract
  • 2 Large Eggs
  • 2 Tblsp Ground Cinnamon
  • 8 ingredients to goodness!

I use this recipe from my girl Martha, and I’m a big fan! I love the cookies this recipe creates, as they’re not too cakey, and not too crisp. I did substitute the 1/2 cup of shortening she calls for with more butter. AND instead of using unsalted butter + salt, I just use salted butter. I know, I’m wild and crazy!

First things first, preheat your oven to 400 degrees.

I pulled all the ingredients together, and my butter was rock hard (as it came straight from the fridge). Here’s a quick tip to soften your butter quickly! Fill a bowl (that fits over the butter) with hot water (I used my tea kettle to boil water).


Empty the hot water, the tip the bowl over the butter.


In a few minutes, you’ll have perfectly room temp butter!

Cream the butter with 1.5 cups of sugar – I used my stand mixer, but you can use a hand mixer, or elbow grease (funny story – back when I was working as a server at a TGIF in high school, I was told to clean the hot window with “elbow grease”. I literally looked for elbow grease in the cleaning supply closet until my incredulous manager explained to me it’s the strength of your elbow!).


I love this thing. Hello creamed butter and sugar! I also threw in the vanilla extract and eggs at this point, and let the mixer do its magic until the mixture was light and fluffy.


Sift together your dry ingredients (flour + cream of tartar + baking soda), then add them to the butter/sugar/egg mixture.


Use a small ice cream scoop (I used a 4mm scoop) to start scooping out your cookies! Combine the remainder 1/4 cup of sugar with the 2 Tblsp of cinnamon in a zip lock bag.


I found this to be the easiest way to get the dough covered in the cinnamon sugar mixture. As you scoop the dough, plop it into the zip lock bag, and shake to cover! It’s a sweet shake and bake!


Place on a baking sheet, and remember to space at least an inch between the balls (Martha recommends 2 inches). These cookies do spread as they bake.

At this point, you can freeze the sugar/cinnamon covered dough balls to enjoy at another time if the recipe makes too many cookies – I always have a freezer ziplock of cookies for when a cookie emergency hits! And it’s easy to just bake a few in the toaster oven to have a fresh baked AMAZING cookie when you just need one. Or when your husband is yelling for cookies on a random weeknight.


10 minutes later, your entire house will smell like cinnamony/buttery deliciousness.


Cool on a rack! These cookies don’t brown, so take them out after 10 minutes. They’re so moist and fluffy and SO GOOD. Resist the urge to eat the entire batch. Or don’t, I won’t tell!


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