Big, soft and chewy cookies doused in a cinnamon and sugar mixture and baked to golden perfection.
If you love the combination of cinnamon and sugar – then you’re going to love these cookies!
I actually first tasted Snickerdoodle cookies when I was in high school. I know, seems kind of late in life to have experienced these amazing cookies, but baking cookies were not something my mom did on a regular basis — she mostly made bread and fancy cakes.
Anyway, when I was in high school I used to hang out at my best friend’s house almost every day after school. My BFF’s mom was a great cook and was always whipping up some unique gourmet dinner or an amazing sweet treat. One day she was making Snickerdoodle cookies. I watched her every move as she mastered mixing the ingredients, rolling them in cinnamon/sugar and popped them in the oven.
I patiently waited until they were done, and after one bite I was hooked and I fell instantly in love with them. I then understood why my BFF loved these cookies too!
Fast forward to my current life — even though I love the warm and wonderful flavors that make Snickerdoodles so irresistible, I don’t really bake a lot of cookies!
I have made several treats based on the essence of these cookies such as, Snickerdoodle Blondies, Snickerdoodle Crunch Cake, Snickerdoodle Apple Crumble and this Cinnamon Sugar Ice Cream.
However, due to the high demand of cookies wanted in my household, I’ve recently started baking them more. I’ve discovered a new joy for cookies and instead of baking dozens of small, perfect cookies, I really like making the big-sized cookies. The best thing about big cookies — you don’t have to make dozens of them and that will save you some time in the kitchen! If you’re like me these days, baking, cooking, cleaning up and doing dishes what seems to be all day long – in between the full time job you are doing at home, I’m all about less time in the kitchen!
Now that I’m inspired to make big-sized cookies, I hope to make them a bit more often and share them with you. And if you know me, you’ll know I’m a big planner/organizer and list maker. I like to have my recipes planned out for a few months in advance, that way I can stay organized, have my pantry filled with all the necessary ingredients, and be stress-free for when I bake and photograph over the weekends.
With that being said, sometimes plans take a different direction.
Like with these Snickerdoodle Cookies. These cookies were not on my list. I was not planning to bake or blog about Snickerdoodle cookies. But here we are.
It seems that over the past year, my son has asked me more on a regular basis to bake something sweet. I don’t mind baking when I have time. But of course, these requests are usually at times when I am not prepared, don’t have the time, or am way too tired!
After dinner a few weeks ago, he asked if I would make him some chocolate chip oatmeal cookies. Uh, that would be a hard NO. First, I did not have any chocolate chips and second, I was not in the mood to make cookies. After a few minutes I gave in and suggested that we just make plain oatmeal cookies – the big kine. He gave me a strange look, and then asked if I would make Snickerdoodle cookies. I was really trying to get out of making cookies, so offered to make my Snickerdoodle Blondies.
Well, if you know my kid, you will know he LOVES cookies, not bars. And this is how these cookies came to be. I agreed to make the dough – it only takes a few simple ingredients that you probably have in your pantry. And he agreed to roll all the dough into large balls, douse the balls in the cinnamon/sugar mixture and gently flatten them before I popped them into the oven.
The outcome, pure deliciousness! Big soft cookies surrounded in cinnamon and sugar. You really can’t go wrong with this recipe – even if you are super tired! Luckily for me, he did not devour all of he cookies in one night, which allowed me to snag some of these gems to photograph.
As well, making these cookies brought back fond memories of my bestie and her sweet mom and their love for Snickerdoodle Cookies!
Snickerdoodle Cookies
By: Sheila | Sweet Baked Life
- 1 cup butter, room temperature
- 1 -1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
Cinnamon-Sugar Mixture:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Heat your oven to 350 degrees. Take out your baking sheets and set aside. If needed, line your baking pans with parchment paper or non-stick spray (I did not do either of these but some people prefer to do this).
- Into a large bowl of a stand mixer, add the butter and sugar and beat on high speed for about 5 minutes – until mixture is light and fluffy. Then add the eggs and vanilla and beat until well incorporated. With the mixer on low speed, gradually add the flour, cream of tartar, baking soda, and salt, and mix until just until combined.
- Into a separate small bowl, whisk together the sugar and cinnamon.
- Using your hands or a large scoop, scoop out the dough and roll into large balls. Repeat until all dough is used. Then roll the balls into the cinnamon/sugar mixture — making sure to coat well. Place the prepared balls onto your baking sheets and slightly press down with your fingers to flatten. Bake for 10-12 minutes; until lightly golden. Remove from oven, let cool on pan for a couple minutes, then place on a wire rack to cool completely. Eat & enjoy!
With only a few simple ingredients, you too can make these delightful Snickerdoodle Cookies!
Sweetly,
{Inspired by Midge}
Sweet Baked Life 