my favorite snickerdoodle recipe? Hmm, I might have to have two favorites now. This cookie was amazing. The jumbo one I baked off for myself (ah, the sacrifices I and my waistline make for my craft) was fabulous. Like, “head to the gym and work it off but it was worth it” fabulous. The edges were light, airy and crisp while the middle was thick, dense and chewy. The flavor was on point and I know it was because I – wait for it – used Penzey’s Vietnamese cinnamon both in the dough and for rolling in the cinnamon-sugar. I won’t use any other cinnamon.
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup granulated sugar
2 teaspoons cinnamon
- In a large bowl, combine butter, brown sugar and granulated sugar; cream until well combined.
- Add in egg, egg yolk and vanilla; beat until combined.
- Add the flour, cream of tartar, salt, baking soda and cinnamon; mix until just combined. Do not overbeat.
- Using 1/2 cup measuring cup, portion the dough into balls. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Combine 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Roll dough balls in cinnamon sugar mixture, coating completely.
- Place 3 cookies on each sheet, evenly spaced. Bake, one sheet at a time, for 16 to 19 minutes. Let cool on baking sheet for 5-10 minutes before moving to a wire rack to cool completely.