Snickerdoodle cookies. One cookie, two words, lots of memories. I don’t know any one who would say “No” to a snickerdoodle cookie. What is there to say no to anyway? Sugar, cinnamon, cream cheese… sounds like a Paula Dean body scrub! Just kidding, you know I love you Paula! But seriously, when a snickerdoodle cookie is done correctly with that crisp outer edge and a melt in your mouth center… It is such a childhood comfort! Speaking of childhood… have I bragged about my amazingly awesome 3rd grade class? They are all angels and I can’t believe I get to work with them all every day! I am so lucky to work with them! So to make them feel special, I decided to make them some snickerdoodle cookies for our class party. I did a little research and found a recipe that looked pretty good to me, but I did a little tweaking.

For me the quintessential snickerdoodle cookie is crunchy on the outside and soft and gooey in the middle. Depending on what kind of levener you use and the fats you add in, all change the consistency of the cookie. So I tried to combine the best of both worlds and to be honest, when I finished the batter, I was shocked at how loose it was. So I stuck the whole thing in the fridge for an hour or so to help stiffen it up. It did help but I will say the batter remained soft. No matter, I adapted and found a more efficient way to get the dough balls coated in that sugar and spice mixture.
I was skeptical even after seeing the little dough balls on the cookie sheet. Would they rise? Would they just fall flat? Only time would tell! I used a combination of cream of tarter and baking soda in my batter, so I didn’t know what to expect. Thankfully, these cookies were picture perfect! For real, they were so perfect I did my cookie dance because I was so proud of these little gems! The color and consistency was perfect! I couldn’t believe I had made them! So if you have some special people in your life, make them these snickerdoodle cookies, and they will feel all the love you have for them.

Here is the recipe that I followed except I used 2 tsp of cream of tarter and 1 tsp of baking soda.

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