If I had to describe these snickerdoodle cookies, I would have to describe it relating to my teenager Lizzy, crunchy around the edge but soft in the center covered all over with sweetness, sugar and a dash of cinnamon spice. A modern twist on a sugar cookie.
Recipe almost reflects teen personality, but all ages can relate and enjoy.
I love the fact that my daughter wanted to make an old fashioned recipe like snickerdoodle cookies. She made these in her culinary class at school and now she makes them all the time!
Classic Snickerdoodle Cookies
- 1+ 1/2 cups sugar
- 1 cup butter, softened
- 2 eggs
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 + 3/4 cups all purpose flour
- 1/4 cup sugar
- 2 tsp. ground cinnamon
- cooking spray
Preheat oven to 400 degrees.
Lightly spray cookie sheet with cooking spray and set aside.
In a large bowl, mix 1+1/2 cups of sugar with butter and beat with an electric hand mixer. Beat in both eggs on low speed until well combined.
Beat in baking soda, salt and flour, until well combined.
In a small bowl, mix 1/4 cup sugar with cinnamon.
Shape dough into small 1 1/2-inch balls.
Roll balls into cinnamon and sugar mixture.
Place them about 2 to 3 inches apart onto the cookie sheet.
BAKE cookies for 8 to 10 minutes. Remove and transfer to a wire rack to cool.
Store cookies in an air-tight container.
Yields: 4 to 5 dozen
Recipe adapted from Betty Crocker