Oh, snickerdoodles, we love you so. The perfect combination of cinnamon and sugar wrapped up in a not-too-soft and not-too-crunchy cookie with a silly name, the snickerdoodle is a treat we like to make for guests when the weather turns cooler and the days get shorter.
We make our snickerdoodles with a fairly standard recipe (adding our own secret ingredient…milk!), but we sometimes sub baking powder for the baking soda and cream of tartar. Don’t judge.
from the Inn on Mill Creek Bed & Breakfast
Prep+bake time: 60 minutes / Makes 3.5 dozen
Preheat oven to 375 degrees.
1 Cup (2 sticks) butter, softened
2 Cups sugar
1 tsp vanilla extract
1/4 Cup milk
3 and 3/4 Cups all-purpose flour, sifted
1 tsp baking powder OR 1 tsp of cream of tartar + 1 tsp baking soda
2 tsp cinnamon
Cinnamon/Sugar mix for rolling: 1 part cinnamon to 2 parts sugar
- In a mixer, mix butter and sugar together until light and fluffy.
- Add eggs one at a time, then vanilla extract, then milk.
- In a large bowl, mix together dry ingredients (minus the cinnamon/sugar mix)
- Steadily add dry ingredient mix to the mixing bowl and mix well.
- Refrigerate dough if sticky (usually 30 minutes is plenty of time); this will make it easier to roll the dough into balls.
- Place cinnamon/sugar mix into a small bowl. (Typically, we make a lot, something like 8 tablespoons of sugar and 4 tablespoons of cinnamon and keep the extra in an empty spice bottle to use for future cookies.)
- Roll dough into balls, place in small bowl and roll until the dough balls are covered in the cinnamon/sugar mix.
- Place dough balls on a cookie sheet and flatten slightly with the flat end of a spoon.
- Bake for 12-14 minutes.
- Let cool, then enjoy!
For our fellow chocoholics out there, we have a snickerdoodle for you: Check out our Cherry Chocolate Snickerdoodle recipe.