Snickerdoodles are an absolute favorite of the cookies that I make. Well, basically any cookie with cinnamon will be at the top of the list for me. This is a simple sugar cookie rolled in a mixture of cinnamon and sugar before going into the oven. The recipe took a couple of tries before I could make it an efficient workflow but I have tackled that now. After making the dough, I scoop it out of the mixing bowl and drop the dough into a glass of the cinnamon and sugar mixture. Then roll it around by the glass so the mixture isn’t really pressed into the dough, like if you rolled it on a plate where it’s natural to press down a little. Plus it’s less messy because I use small tongs to pull the cinnamon/sugar coated dough ball from the glass and place onto the cookie sheet. Follow close attention to the bake time by using a timer, which I do for all of my cookies. I’ve learned over the years to not guess on time.
You cookies will come out perfectly. A little crisp on the outside and soft and chewy on the inside.
Store them in a ziplock bag to keep them from getting crunchy overnight. I don’t like fighting to get a bite of my cookies.
Because of the cinnamon, I would probably choose a snickerdoodle over a chocolate chip cookie. Shhhhh! Don’t tell anyone.
I use this recipe from AllRecipes.com called Mrs. Siggs Snickerdoodles.