Sugar, spice, and everything nice…

Almost every baked good I bake has cinnamon in it; so needless to say, I am a huge snickerdoodle cookie fan. I love the warm spicy taste mixed with the sweetness of the sugar that fully coats the buttery cookie. It’s absolute heaven.  As delicious and popular as these cookies are in my opinion it’s hard to actually find a good one. Most snickerdoodle cookies are crispy or too flat. I like my snickerdoodle cookies soft and puffed-up, like sweet little pillows of love.

Not only are my cookies a little unorthodox in that they are not crispy but you will also find that the ingredients below are a slight bit different than most snickerdoodle cookie recipes. Most snickerdoodle recipes call for cream of tartar and baking soda to aide in the rising of the dough. I don’t know about you but cream of tartar is not in my pantry so instead of using baking soda and cream of tartar I use good ole’ baking powder. Technically baking powder already consists of baking soda and cream of tartar so don’t go rushing out to the market to get one item, just use baking powder instead. Enjoy! 🙂

Soft Snickerdoodle Cookies

Yields: Approximately 20 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes (watch carefully)

Ingredients:

• 1 ½ Cup Unbleached All Purpose Flour
• 2 tsp Baking Powder
• 1/8  tsp Freshly Grated Nutmeg
• ¼ tsp Salt
• 11 Tb (1 1/3 sticks) Softened Unsalted Butter
• ½ Cup Organic Granulated Sugar
• ¼ Cup Light Brown Sugar
• 1 Brown Cage Free Egg
• ½ tsp Good quality Vanilla Extract
• ½ Tb Crushed Cinnamon
• 1 ½ Tb Organic Granulated Sugar

Directions:

1. Preheat Oven to 350 degrees
2. Grease (or use SilPads) cookie baking sheets
3. Sift flour, nutmeg, salt, and baking powder
4. Beat sugar, butter, and brown sugar till creamy
5. Add egg & vanilla to butter & sugar mixture
6. Gradually add flour mixture to wet mix and blend well
7. In a small bowl mix the ½ Tb cinnamon and 1 ½ Tb sugar
8. Place small mounds (about 1 Tb.) of dough in cinnamon sugar mixture one at a time to fully coat then place on baking sheets (it’s best to use a cookie dough scooper for consistent sized cookies)
9. Bake for 10 minutes or until cookies look slightly under done
10. Allow to cool for a couple minutes on baking sheet then transfer to a wire rack to cool all the way