If cookies were the nifty pictures on a calendar, the snickerdoodle would represent one of the Fall months for sure.
I’ve been in a funk with recipe making lately and my husband told me that I was the happiest blogging about cookies. He’s absolutely right. So I made cookies.
I’m all about cinnamon and other warm spices this time of the year and I instantly thought about snickerdoodles. They are part sugar cookie, part cinnamon, and all delicious. I’ve never made a snickerdoodle before. I know, right? With all the cookie recipes in my collection, you’d think this would have been one of them by now. I think it’s because there are a bazillion recipes and I eventually give up because I get overwhelmed with the options. Not today. I found this recipe and I went for it.
First of all, isn’t the word “snickerdoodle” fun to say? Am I the only one who says it over and over again? I feel like I’m summoning Beetlejuice, but with cookies. Second (and most importantly), there is a lot of cinnamon going on here and that’s what gives these cookies their gorgeous brown color (and flavor).
These cookies are really easy to make. Even the kids can help. I’m sorry that this recipes calls for chilling time, but I recommend that you don’t skip this step. My husband cringes because he doesn’t think chilling time is ever a requirement if you get the proportions of ingredients right. I agree with him mostly. I think it depends on the type of cookie, but I’ll leave it at that for now because I could write a whole post on this topic.
If you could pick one cookie to represent Fall, what would it be?
Snickerdoodles Recipe
(makes about 2 dozen cookies)
Note: This recipe calls for the cookie dough be chilled for 1 hour.
Ingredients for Cookies:
- 3/4 cup butter, softened (equivalent to 1 and 1/2 sticks of butter)
- 3/4 cup white sugar
- 1/4 cup brown sugar (I used dark brown sugar.)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 2 and 1/2 cups all-purpose flour (equivalent to 10.8 ounces)
- 2 teaspoons baking soda
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Ingredients for Sugar Coating:
- 1/4 cup white sugar
- 1 tablespoon cinnamon
Directions:
- In a big bowl, cream the butter, white sugar, and brown sugar.
- Add the maple syrup, vanilla extract, and 1 egg and beat everything together so that it’s well combined. These are the wet ingredients. Set this bowl aside.
- In a medium bowl, sift the flour, baking soda, cinnamon, cream of tartar, and salt. These are the dry ingredients.
- Gradually add the dry ingredients into the bowl of wet ingredients and mix everything together until it’s just combined.
- Chill the dough for at least 1 hour.
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
- In a small bowl, prepare the sugar coating, by mixing the 1/4 cup white sugar and 1 tablespoon cinnamon together.
- Roll the cookie dough into balls, about 1 and 1/2 tablespoons of dough each. I use the OXO good grips medium cookie scoop.
- Roll the cookie dough ball into the sugar mixture until it’s well coated and then place it on the prepared cookie sheet.
- Bake the cookies for 8 to 10 minutes, or until the tops have cracked. The cookies will look soft and under baked. (I like mine baked for 10 minutes to be a little more chewy on the inside. My husband likes them baked for 12 minutes to be less chewy on the inside. To each their own.)
- Let the cookies cool on the pan for about 1 minute and then carefully move the cookies to a cooling rack.
Slightly adapted from: A Latte Food
I like snickerdoodles, too. But my two favorites fall cookies are pumpkin spice cookies and molasses cookies.
Oh I love molasses cookies! I can’t wait to make my gingerbread cookies for Christmas. 🙂