How To Eat A Cupcake's recent post on snickerdoodles rekindled my love of said cookie. They used to be my favorite cookie to choose at the cookie bakery when my mom and I would go out shopping at the mall. I've made a variety of different snickerdoodle recipes and none could really compare to the ones from the bakery that I remember, although they were all quite nice.
I wanted to make How To Eat A Cupcake's version, which she got from allrecipes.com, but I didn't have any shortening on hand. However, there was a snickerdoodle recipe in Martha Stewart's Cookies book for which I had all the ingredients.
And did they measure up? They sure did; they may be the best snickerdoodle recipe I've tried to date. They are perfect. I didn't make my cookies as large as recommended in the cookbook; I made mine slightly smaller and ended up with exactly 37 cookies of the perfect size for me. My daughter helped to roll the dough in the cinnamon and sugar, which she was really proud of. She's calling them "snickerpanoodles"!
Martha Stewart's Cookies book does not say that no part of the book may be reproduced, so I feel comfortable with posting the recipe here. This recipe is not on the Martha Stewart website.
This post contains affiliate links.
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt I used ¼ teaspoon table salt
- 1 cup 2 sticks unsalted butter, room temp
- 1 ½ cups plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1 ½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
- Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1 ¾-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.