When the bf told me a few years ago that his FAVORITE cookie was the Snickerdoodle, I was a bit surprised. In all honesty, I hadn’t had many Snickerdoodles in my life, recalling that they were pretty much a sugar cookie with an extra application of ground cinnamon prior to baking. They were okay for me but not a cookie that I would first reach for.
But, when my better half has specific treats that he likes, I’ve got to do my best to make it happen! I had made several attempts in the past of his beloved cookie with mediocre results—yielding more of a “butter cookie flavor” than what I envision as a Snickerdoodle. I struggled with how I could kick up the flavor a bit without losing the integrity of the simple dough.
After many variations, I finally stumbled upon a great end product—and it was simple too! I’ve added extra cinnamon in the dough and substituted a portion of the granulated sugar to light brown sugar. Lastly, right when the cookies come out of the oven, I suggest sprinkling some of the remaining coating mixture of cinnamon/sugar on the warm cookies for an added “oompf” of texture and flavor. What a difference a few steps make! I was clearly making it too complicated in my first few attempts. 🙂 Ooops!
The bf has proclaimed that it’s my best cookie yet—lightly crispy on the outside and chewy in the inside. This kicked up version of a classic has definitely changed my opinion on the Snickerdoodle.
Special Note: I’ve used SaiGon Cinnamon in my cookies—a gift from my cousin who had visited the Motherland SaiGon Cinnamon direct from Viet Nam is often not ground as fine like the cinnamon you’ll find in supermarkets or your average grocery store in the States. Hence, you’ll notice the larger flecks of it in my photos of the cookies.
Snickerdoodle Cookies 2.0
Makes approximately 24 cookies
½ Cup Butter (1 stick) at room temperature
¾ Cup Granulated Sugar
¼ Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
¼ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
1 Large Egg at room temperature
½ Teaspoon Vanilla
1 ½ Cups All Purpose Flour
3 Tablespoons Granulated Sugar
1 ½ Teaspoons Cinnamon
Preheat oven to 375 degrees and prepare two baking sheets lined with parchment paper.
Using your stand mixer (or large bowl with handheld mixer) beat butter, ¾ cup of sugar, and ¼ cup brown sugar until very smooth (approximately 2 minutes until smooth). Stop periodically to scrape down sides of the bowl. Add egg and vanilla until well blended.
In another bowl, mix flour, 1 teaspoon of cinnamon, baking soda, and cream of tartar. Carefully add dry ingredients into the wet mixture. Combine until smooth. Roll dough into 1 inch balls. Dough may be refrigerated if it is too soft to handle.
In a small dish, mix remaining sugar and the cinnamon. Roll each ball in cinnamon sugar mixture and place on parchment-lined baking sheets. Using the bottom of a glass, gently flatten each cookie to about ½ inch thick.
Bake the cookies for about 10-12 minutes or until they are light golden brown around the edges. Remove from oven and immediately sprinkle each cookie with the remaining cinnamon sugar mixture. Place on a wire rack to cool.