Thursday, May 15, 2014

The World's Best Snickerdoodles

The humble, delicious, happy sounding snickerdoodle.

Did you know that the snickerdoodle is named "snickerdoodle" just because it sounds silly?

Gotta love Colonial America for that one!

I feel like much of the snickerdoodle's pizzazz is taken up with its name and not so much in its appearance.

I mean, it's not very fancy looking.  


So, I thought I'd jazz it up with some stars...


or a mustache, because mustaches are trendy.


Or what about a beard?  Beards are awesome.


Although maybe a little creepy on a stack of cookies.

I could give it an award...


or have it think about how its the best.


I could even make it retro and give it some glitter!


But, really, we should just call this recipe what it is...


Aaron is a snickerdoodle fan.  I didn't tell him that this recipe claimed to be the world's best, but he tried them and said, "These are the best snickerdoodles I've ever eaten!"

So, there you have it!  They really are the world's best snickerdoodles!

The World's Best Snickerdoodles
Makes a little over 4 dozen cookies

For the cookies:
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar

For the topping:
1/2 cup sugar
4 teaspoons cinnamon

Directions:
In a medium bowl, combine the flour, salt, baking soda, and cream of tartar.  Set aside. 

Cream the butter, sugar, and brown sugar together in a large bowl.  Add eggs and vanilla and beat until light and fluffy.  Slowly pour the set aside ingredients and mix until combined.

Refrigerate dough for 30-60 minutes.

Preheat oven to 300 degrees.

Combine the sugar and cinnamon together in a zip top bag.  Seal and shake to combine.

Roll dough into tablespoon sized balls.  Put a few at a time into the bag and shake to coat.

Place on a cookie sheet.  I literally always use either a silpat or parchment paper.  Always.

Lightly press down on the cookie to flatten it a tiny bit.

Bake for 12-14 minutes or until the edges are just set.  

DO NOT, I repeat, DO NOT overbake.

I don't mean to be bossy, but I have ruined many a cookie by overbaking.  They continue to bake a bit when they are hanging out on the cookie sheet after you pull it out.

Mmmmmmmm...cold milk and chewy cookies!


Give them a try!  It really is hard to eat just one :)

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