I love cookies for their simplicity. A few ingredients, a cookie scoop, and about 10 minutes in the oven-- instant craving gratification. No long cooling time. No messing with frosting. Just perfection in a flash. And there’s nothing more simplistic than a Snickerdoodle. I was shocked to realize I’d never actually made one of these simple classics in the 2 years of blogging! I’ve made Snickerdoodle Bundt Cake, Snickerdoodle Cupcakes, Maple Snickerdoodles—but no classic, traditional Snickerdoodle. Shame on me!
I’d love to say these taste delicious, with the perfect amount of sugary spice, but I can’t. Not because they don’t. I just can’t taste anything right now. No matter what I eat or drink, nothing has a flavor with a stuffy nose. So unfortunately, I can’t grade them on taste, but texture? They’re perfectly crunchy around the edges with a nice pillowy soft center, just the way I like cookies. So they get an A+ for that! And they look like they’re tasty at least. And they fulfilled the craving, so it’s all good. I’ll just have to make them again when my tastebuds work properly.
Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich
Makes about 20 cookies
1 ½ cups all purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup plus 1 tablespoon sugar, divided
1 large egg
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and ¾ cup sugar until light and fluffy, about 3 minutes. Add egg and mix until combined, scraping down the sides of the bowl as needed. Gradually add flour mixture, mixing until just incorporated. Gather dough into a ball and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
4. In a small bowl, mix remaining tablespoon of sugar with cinnamon and nutmeg. Using a cookie scoop or a heaping tablespoon, form dough into 1-inch balls. Roll balls in spiced sugar mixture and place on prepared cookie sheets, 2 inches apart.
5. Bake, rotating halfway through, until cookies are puffed, about 10 to 12 minutes. Let cool on baking sheet for several minutes before transferring to a wire rack to cool completely.