Snickerdoodle Cookies

Oh my goodness these cookies. Snickerdoodles are an underrated cookie. I think it’s because most of the time, they’re just flat and crispy. But not these cookies. These cookies are soft, pillowy and very addicting. I ate two right off the pan. Now that I’m talking about them, I’m about to go eat another one. I love anything cinnamon sugar, so I’m all about these cookies. I also wanted to try adding cinnamon chips because let’s just take it to the next level. Last year, I searched everywhere for cinnamon chips. I forget what it was I wanted to make, but I couldn’t find them. A couple of weeks ago I was in the grocery store and spotted them on an end aisle. I took a double take and I was like no way! I thought cinnamon chips would be a perfect addition to these cookies, and they were! I added them to half of the batch to test them out. If you can get your hands on cinnamon chips, definitely try them in this recipe. A couple of quick notes I want to mention. Make sure that you chill the dough after mixing, for atleast 30 minutes. You can actually leave it in the fridge for a day if you want to make the dough ahead of time. {update 12/20/15 I tried making the dough the day before baking these and it didn’t work out. They fell flat! I find it best to just let the dough chill for 30 minutes before baking} It’s also important you chill it again after they’re scooped out on to the baking sheet, just before baking for 10 minutes or so. If the dough isn’t cold enough, they will fall flat. Also, don’t over bake these guys. The middle will look under baked but that’s ok, they’ll firm up as they cool. One more thing….make these with the intention of giving some away so that you don’t end up eating the whole batch in one day. It’s just a warning.

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– 1/2 cup (1 stick) of unsalted butter, softened at room temperature
– 1/2 cup granulated sugar
– 1/3 cup brown sugar
– 1 egg
– 1 teaspoon of vanilla
– 1 1/2 cups flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon cream of tartar
– pinch of salt
– cinnamon chips (optional)

You’ll also need-
– 1/4 cup granulated sugar
– 2 teaspoons of cinnamon

In a small bowl, combine the flour, baking soda, cream of tartar and salt. Set aside. In the bowl of a standing mixer, cream the butter and sugars until light and fluffy. Scrape the sides of the bowl. Add in the egg and vanilla, mix another few minutes until combined. Scrape the sides of of the bowl again and then add in the dry ingredients. (If using cinnamon chips, add them in now) Mix on low just until it’s all combined. Cover and chill in the fridge for at least 30 minutes. In the meantime, preheat your oven to 350 degrees. Add the sugar and cinnamon in a bowl. Scoop the dough using a rounded tablespoon. Roll into balls, then coat in the cinnamon sugar mixture. Place on a parchment lined baking sheet. Gently press down on the tops with your finger or the palm of your hand. Don’t press them flat, just very gently. Place the baking sheet in the fridge to chill for about 10 minutes or so. Remove from the fridge, bake for 10 minutes or until the edges begin to brown. Do not over bake! They will look slightly under baked. Let cool 10 minutes before serving.

Original recipe by Mrs Fields.

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