Thursday, June 28, 2012


I'd never had Snickerdoodle Cookies before, and seeing as they are the boyfriend's favorite, I decided to give it a try. 

These cookies were delicious fresh out of the oven when they were soft and and melted in your mouth. But the next day they were a bit too hard and crunchy for my taste.

Solution? Eat them immediately :)


1 stick salted butter  (room temp)
1 cup sugar
2 tbs milk
1 egg
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp baking powder

Cinnamon Sugar Mixture
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 375 F°. Cream butter and sugar with an electric mixer until smooth. Next, add milk, egg and vanilla, mixing until combined. Add in flour, 1/2 teaspoons cinnamon and baking powder. Mix until dough forms. Refrigerate dough for 30 minutes.

In a separate bowl, combine ¼ cup sugar and 1 tablespoon cinnamon to make your cinnamon sugar mixture. Remove dough from fridge and roll into 1 1/2 inch balls. Roll each dough ball in cinnamon sugar mixture and place on lightly greased baking sheet. Press down on dough with a fork in a crisscross pattern to flatten. Bake at 375 for 10-12 minutes.

Adapted from HowSweetEats



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