The Best Snickerdoodles

 Recipe From: Laura

Calling all cinn-a-holics!  Supreme Yumminess ahead  

You will fall head over heels in LUV with these soft chewy snickerdoodle cookies!  They received rave reviews  from the kiddos and you'll find they're quite addicting.  Just follow the tips below to ensure 'bakery shop' quality.   Enjoy!

2½ cups organic all-purpose flour

2 teaspoons cream of tartar

1 tsp. baking soda

¾ tsp kosher salt

1 cup (2 sticks) grass fed unsalted butter, melted, cooled slightly

½ cup (packed) organic light brown sugar

1 cup plus 2 TBSP organic granulated sugar, divided

1 vanilla bean, split lengthwise

2 large organic eggs, room temperature

1 TBSP ground cinnamon

RECIPE PREPARATION

Whisk flour, cream of tartar, baking soda, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar in a large bowl, scraping down sides, until incorporated. Scrape in seeds from vanilla bean; reserve pod for another use.

 

*(see tips at the bottom for texture preference & how to proceed) Add eggs and continue to beat until mixture is pale yellow, begins to thicken, and falls from beaters in a ribbon-like stream, about 3 minutes. Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 30 minutes to hydrate flour; dough will be very loose but will thicken as it sits.  

 

Arrange a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 Tbsp. sugar in a medium bowl. 

 

Using a 1-oz. ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake. 

 

Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8–10 minutes. I found 7 min. bake time to be just about right  but everyones oven may vary.   (They will continue to cook after you pull them out of the oven.) Let cool on sheet 10 minutes, then transfer to a wire rack and let cool completely.   

 TIPS: 

For snickerdoodle purists, follow the instructions to the letter. 

*For cakey texture, beat after adding eggs for the full 3 minutes, which will give you beautiful cracks on the cookie’s surface. *For a chewier version, beat after adding eggs for just 30 seconds.

Baking soda should be fresh

Form the balls to all be uniform in size.  Make them just slightly smaller than you normally would any other cookie.  Too big & they spread, touching each other.

I made some on parchment and some just on a naked cookie sheet. Trust me. Use parchment paper! It makes all the difference in the world and cookies come out lookin' beautiful, not flat.

Use unsalted butter and remember to do wet and dry ingredients separately.  

I used vanilla bean from the pod.   I suppose you could do vanilla extract instead.  Enjoy!   

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon-sugar.