Snickerdoodle Cookies Recipe

Everyone has their short list of favorite cookies. Snickerdoodle cookies easily make it on my top 5 favorite cookie list. Words of advice- Don’t trust someone that doesn’t like a good snicker doodle. These are chewy and stay soft for days. A bit of a crisp edge to compliment their chewy interior. I like a healthy dose of cinnamon in the cinnamon sugar topping. I don’t like it when the cinnamon gets lost. 

Chilling the dough overnight really takes these up a notch in flavor profile. Chilling the dough after it’s been scooped/portioned and rolled in the cinnamon coating, makes for an easy transfer to the oven. 

• 2 ¾ cups Flour
  
• 2 tsp Cream Of Tartar
  
• 1 tsp Baking Soda
  
• ¼ tsp Salt
  
• 1 cup Unsalted Butter (2 sticks), room temperature
  
• 1 cup White Sugar
  
• 1/2 cup brown sugar
  
• 2 Large eggs 
  
• 1 ½ tsp Vanilla extract
  
• 1/3 cup White Sugar
  
• 1/4 tsp Nutmeg
  
• 2 tblsp Cinnamon

1. Line baking sheets with parchment paper or a silpat.
2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
3. Cream together the butter and sugars until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. Do not over mix, as this will lead to tough cookies.
5. Chill the dough for at least 30 minutes, this allows dough to be easily scooped and not sticky.
6. In the meantime, mix together the sugar and cinnamon in a small bowl.
7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
8. Place on lined cookie sheets 2 in. apart and place in refrigerator overnight.  This overnight chilling time allows for the flour to Giving it time to absorb the liquids making the dough firmer, and it lets enzymes in the flour and the egg yolk break down carbohydrates into the simple sugars fructose and glucose. They then taste sweeter and they caramelize faster when the cookies are baked. (if you are in a hurry and don’t have the time to let the cough chill overnight, at least chill for 30 min, to keep the dough from spreading in the oven. 
9. Bake in an oven, preheated to 350°F, for 9 minutes
10.  Let cookies set on their baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

*if cookies sit out too long are slightly over baked  they become dry. Add a slice of bread to the cookie container, and this will help to bring back their moisture.