Classic Snickerdoodles

Sometimes I feel the pressure as a food blogger to constantly come up with some new exciting twist on old recipes. Whether it’s a new ingredient or just a new way to make an old favorite, I’m always trying to find a way to present something that hasn’t been done a billion times before.

As an avid blog reader as well as writer, I know I’m not alone in this quest. I’ve seen a lot of creatively delicious spins on the standards, but I’ve also seen a few that leave me wondering if perhaps we’ve strayed a bit too far off the beaten path in our pursuit of originality. Maybe we should take a step back and remind ourselves just how delicious the classics can be in all their simplistic glory.

Oh Snickerdoodles. You’re the most basic of cookies—a buttery dough enrobed in a coating of sweet cinnamony goodness. But despite your relatively plain appearance, you’re oh so good. And you’ve got a totally fun name. Snickerdoodle. Or as Boyfriend calls then, Doodle-Snicks! (with an emphasis on the exclamation point at the end. You can’t just say Doodle-Snicks. It must be yelled.)

Some might call you boring, but I think you’re perfect just the way you are. You don’t need to be messed with (although I do have some ideas to dress you up a bit). Thanks for reminding me that not every recipe has to have 7 words in its name. (I’m looking at you Brown Butter Sea Salt Chocolate Chip Cookies.)

I can't believe we're almost done! Only 2 more left to go!

And go on. You know you want to. I won't tell anyone that you yelled "Doodle-Snicks!"

Classic Snickerdoodles
From Inspired Taste
Makes about 28 cookies

2 ½ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs
½ teaspoon vanilla extract
¼ cup granulated sugar, for rolling
1 ½ teaspoons ground cinnamon, for rolling

1. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside.
2. In the bowl of an electric mixer, cream butter and 1 ½ cups of sugar together until light and fluffy, about 3 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla extract and beat until combined. Gradually add flour mixture, beating until just combined. Cover bowl with plastic wrap and chill in refrigerator for 30 minutes.
3. While dough is chilling, preheat oven to 400F. Line baking sheets with parchment paper or silicone liners; set aside. Place ¼ cup sugar and cinnamon in a small bowl, mixing well to combine; set aside.
4. When dough is chilled, using a 1-inch cookie scoop or a heaping tablespoon, roll into balls. Toss in cinnamon sugar mixture, turning to coat completely. Place on prepared baking sheets, 2 inches apart. Return cookie sheets to refrigerator to chill for 5 more minutes.
5. Bake, rotating pans halfway through, until cookies are golden and tops are puffed, about 8 to 10 minutes. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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