For the past few weeks, I have been making cookies and muffins each week and sending them into work with my hubby. Not only are his coworkers going crazy over the goodies, but it is a good way to make a few for my kids, send the rest to work, and not have to worry about being tempted to eat too many of them throughout the day, haha!
This past week, he started getting requests for different types of cookies and one of them were snickerdoodles. Since my oldest son is OBSESSED with anything snickerdoodle related (its the cinnamon/sugar combo he loves), I decided to tweak my go to recipe to make it even better. The end result? BEST EVER snickerdoodles! Seriously, best ever! Chewy, thick, packed with flavor, and overall…..best cookie!!
Whether snacking on these, enjoying one with coffee, or as a sweet treat…you’ll LOVE these!!! My hubby just left with a plate full (this recipe makes about 30-35 cookies) and so his coworkers will be quite happy in just a bit!!
- 1 cup butter, softened
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tbsp. vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 3/4 cups flour
- 1/4 cup sugar
- 1 tbsp. ground cinnamon
- Preheat oven to 325 and line a baking sheet with parchment paper.
- In the bowl of a stand mixer (or using a hand held mixer), beat butter and both sugars until fluffy.
- Add in the egg, yolk, and vanilla. Continue beating an additional minute.
- Add in the baking soda, cream of tartar, salt, and 1 tsp cinnamon.
- Beat for an additional minute, scraping sides as well.
- Slowly add in the flour and mix until just combined.
- In a separate small bowl, combine the 1/4 cup sugar and 1 tbsp. ground cinnamon.
- To prepare cookies, use a cookie scoop to measure out about 2 tbsp. worth of dough.
- Roll dough into ball and roll through cinnamon/sugar mixture.
- Place rolled dough ball onto prepared baking sheet, keeping a 2 inch gap between cookies.
- Once baking sheet is full, place into oven for about 10 minutes.
- Remove from oven and allow to cool on cooling rack.
Recipe adapted from: Cookies and Cups