Happy first day of spring quarter! After a week in beautiful California (still sunny enough for me to develop great swimsuit tan lines, even on rainy and “cloudy” days), I’m back in Seattle for the start of another quarter. Over break I did a lot of sleeping, baking, eating, swimming (in an outdoor pool!!), and lounging around reading or watching Netflix. I also got to teach swim lessons and coach swim conditioning with my sister, which is always super fun! But anyway, back to the baking.
One of the things I made was my new favorite snickerdoodle recipe, adapted from Averie Cooks. I like this recipe because it uses brown sugar, and I adapted it to add some cinnamon in the cookie dough itself, as well as the cinnamon sugar topping. These cookies are super soft with a slight chewiness, and I just love the cinnamon sugar flavor. I’ve tried making these and skipping the chilling, and they taste fine that way, but they are definitely easier to roll in the cinnamon sugar coating once the dough is chilled, and they hold their shape better and have a thicker, chewier texture. So I’d recommend chilling, but it’s not the end of the world if you skip that step. Anyway, here’s the recipe!
Adapted from Averie Cooks
Makes about 3 dozen small cookies
1 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
3 tbsp granulated sugar
1 1/2 tsp cinnamon
Sift together the flour, cinnamon, baking soda, cream of tartar, and salt.
Cream together the butter and sugars until a smooth paste forms. Beat in the egg and vanilla until light and fluffy. Add the dry ingredients and mix until well combined. Cover an chill for an hour, or overnight.
When ready to make the cookies, preheat the oven to 350˚F and remove the chilled dough from the fridge. Mix together the sugar and cinnamon for the topping in a small bowl. Roll small balls (about 2 tsp each, I used a medium sized OXO cookie scoop and divided each scoop into two cookies) and roll them in the cinnamon-sugar topping. Flatten slightly and place a couple inches apart on baking sheets.
Bake for 7-8 minutes, until puffy and just set. Remove from the oven and allow to cool for a couple minutes before transferring to racks or plates to cool completely. Enjoy!