My colleagues and I do a Christmas cookie swap every year and I always look forward to it. My Mom was part of a cookie swap every year while I was growing up in the 80s, so the whole thing is pretty nostalgic. Luckily, unlike my Mom who had to bake over 12 dozen cookies, I only had to bake five dozen (one of them being for me, hah).
Tradition seems to prove repetition in the way that individuals bake the same type of cookie every year. I think it’s pretty cool if people have their “signature” cookie, but I always had a hard time deciding on one for myself…until yesterday.
If you’re like me and fancy cookies that are so chewy they seem borderline raw, then you need this recipe in your life. These are hands down the best Snickerdoodles I’ve had. I actually found myself Googling “Calories in a Snickerdoodle cookie” last night because I’m pretty sure I ate about nine of them throughout the day. Though, I was able to justify each one: One from each batch to make sure it was a good batch; one at room temperature and not as fresh-out-of-the-oven; one a few hours old to make sure the chewy-ness was still present; one with my evening tea to ensure that the cookie paired well with a hot beverage that usually calls for cookie-like accompaniment and, okay – you get the idea.
Everything. All of them. JUSTIFIED.
Snickerdoodles are actually pretty special to me because I’d never heard of them until my now fiance brought me to the Farmer’s Market in Raleigh, NC over two years ago and bought me one, changing my world forever. Sweet, simple, and perfect; they will forever remind me of the beginning of the happiest days ever.
Let’s pretend I didn’t get sentimental there for a second.
Best Chewy Snickerdoodles
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of cream of tartar
- 1/2 teaspoon of sea salt
- 2 large eggs
- 1 cup of softened butter
- 1 1/2 cups of granulated sugar
- 1/2 teaspoon of vanilla extract
For topping1/4 cup of granulated sugar
- 1/2 tablespoons of ground cinnamon
- whisk the flour, cream of tartar, sea salt and baking soda together. Set aside.
- In a large bowl, beat the butter, sugar and vanilla together with a handheld mixer on medium speed. Beat until fluffy. Reduce speed to low and, one at a time, add the eggs.
- Scrape the sides of the bowl and slowly add the flour mixture in three parts while on medium speed.
- Finally, wrap the bowl with plastic wrap and set it in the fridge for 30 minutes.
For the topping mixtureCombine the sugar and cinnamon in a bowl. Mix well and set aside.
Baking the cookiesPreheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Shape dough into balls from heaping tablespoons (I use a small ice cream scoop).
- Roll the top of the balls in the cinnamon sugar mixture and place them on the cookie sheet, approx. 1-2 inches apart from one another.
- Bake the cookies for approx. 7-8 minutes. If you prefer them to be less chewy, 9-10 minutes.
- Once ready, the tops of the Snickerdoodles will look slightly puffed; the bottoms light golden brown.
- Transfer cookies to a cooling rack for approx. five minutes.