These cookies are totally worth having to do an hour at the gym later. Every now and again we need to indulge in a really good, soft cookie.
I’m not sure where the name snickerdoodle comes from. Personally, if I was in the business of cookie naming, I’d call it a Cinnamon and Sugar Cookie, but hey, I’m OK with its name as long as it tastes like it does.
If made right, these should cook up into fluffy little pillows of sugary goodness. Trust me on this – they will if you do it right. Storing it in the fridge is not optional. You need to make the dough at least 3 hours before you plan on baking them, if not longer. Mine sat in the fridge for 10 hours and I couldn’t be happier with how they turned out. And yes, when you take it out of the fridge to make them, the dough looks like a dry, crumbly mess.
Here’s how to make it!
recipe from Ambitious Kitchen
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
For rolling mixture:
- 1/4 cup sugar
- 2 teaspoons cinnamon
In a large bowl, mix together the flour, baking soda, cream of tartar,1/2 tsp cinnamon and salt. Set aside.
In a small saucepan, begin to brown the butter on medium heat. When the butter is frothy and has a nutty aroma, remove it from the heat and pour it into the bowl of a stand mixer for a minute to let it cool down some.
After a few minutes, add the sugars and begin to beat it together on medium-high. Scrape down the sides, and add in the egg and yolk, vanilla extract and greek yogurt. Mix until well combined.
Slowly add in the dry ingredients and mix until well blended.
Cover the bowl with tinfoil and place in the fridge for at least 3 hours. The fluffier you want the cookie to be, the longer you should chill it.
After the dough has had time to chill, preheat the oven to 350. Mix together the sugar and 2 tsp cinnamon in a separate bowl and set aside.
Break off small pieces of the dough and roll into balls about the size of a small golf ball. Roll the dough into the sugar mixture and place onto a cookie sheet.
Bake for 10-12 minutes until the edges become golden brown. The center will look unbaked, and that’s OK. If you like a more crispier cookie, bake longer. Leave the cookie on the cookie sheet for at least 2 minutes then transfer it to a wire rack to completely cool.