So, remember how a while back I made apple cinnamon snickerdoodles and I told you guys that the first time I ever had a snickerdoodle was in home economics class in high-school? Well, guess who found the recipe for those same exact snickerdoodles? This girl.
Well technically, I didn't actually find it. I always knew that I had it, I just sort of ignored it and left it between my ginormous pile of printed recipes because I knew that it called for cream of tartar and I wasn't sure when that ingredient would ever grace my pantry.
Fast forward to a couple months ago when I had to make marshmallow frosting and I finally bought this cream of tartar, which by the way, turned out to be powder and not cream. I definitely always thought it was actual cream. I guess I didn't pay that much attention in my home economics class.
Anyways, after browsing through my recipe index the other day, I remembered the snickerdoodles and realizing that I had cream of tartar, I dug up my old recipe and got to mixing right away.
The results? Well, they were just as incredibly delicious as I remembered them to be. More specifically, they were soft, chewy, slightly crisp at the edges, light, fluffy AND they melted in my mouth. I think we pretty much covered all the requirements for an awesome cookie.
Without even tasting any other snickerdoodle, I could confidently say that these are hands-down, the best snickerdoodles ever. And "best" is not a word to be thrown around, so you know this is legit.
SnickerdoodlesYield: 2 and 1/2 to 3 dozen cookies
Ingredients:1 and 3/4 cups + 2 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup butter (one stick), room temperature
1 cup sugar
2 tablespoons milk
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
3 tablespoons sugar
1 teaspoon cinnamon
Directions:Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, beat butter for 30 seconds until creamy. Add sugar, and beat until light and fluffy. Add egg, milk, and vanilla, and beat until well combined.
Gradually pour in dry ingredients, beating after each addition, until well blended. Dough will be slightly sticky, but workable.
In a small bowl, combine 3 tablespoons sugar and 1 teaspoon cinnamon. Shape dough into 1" balls, then roll into cinnamon-sugar mixture. Place on prepared cookie sheet and flatten slightly with the bottom of a glass.
Bake for about 8 minutes. Let cool on cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.