These are my youngest daughter’s favorite cookie. She loves snickerdoodles and with good reason.
I have read that some people experience problems with spreading while making snickerdoodles. I didn’t have such a problem, although I should mention that I didn’t bake the dough the same night that I made it. I’m not sure if this helped or not. Of course, baking with cold dough will help prevent spreading, but I took the dough out of the refrigerator while the oven warmed. The dough had warmed up a bit when it was baked and the cookies still stood up well.
Everyone likes soft snickerdoodles. It can be difficult for a beginner baker to visualize when the cookies are done because if they become browned, chances are that they will be overdone. Cookies tend to set up a bit more after they are taken out of the oven. To test if cookies are done, try lifting the edge of a cookie slightly. If it lifts off the cookie sheet, chances are that your cookies are done!
- 1 cup butter, 8 ounces (room temperature)
- Granulated sugar, 10 oz (1.5 cups)
- Eggs, 2.5 oz (1 extra large egg) (room temperature)
- Vanilla extract, 1.5 teaspoons
- Bread or all-purpose flour, 10.5 oz (2.5 cups)
- Salt, ½ teaspoon
- Baking powder, 1 teaspoon
- granulated sugar, 3.5 oz (1/2 cup)
- cinnamon, 1 tablespoon
- Combine the sugar and cinnamon and set aside until ready to bake.
- In a large mixing bowl, beat the butter and sugar until combined (don't over-beat, as this will cause spreading), ensuring that you scrape down edges of bowl intermittently
- Add eggs and vanilla slowly and mix until combined
- Combine flour, salt, and baking powder and then gently stir in mixing bowl until combined
- Arrange dough into a log form and wrap with plastic wrap
- You may refrigerate until ready to use
- Slice log into 24 to 30 cookies (3/8 inch each) and dip into cinnamon-sugar mixture to coat
- Arrange on parchment-lined cookie sheet and bake at 350 (convection) or 375 (nonconvection) for 10 to 12 minutes.