There are two (or maybe three, or four…okay maybe several) desserts that make me think of Christmas. And snickerdoodle cookies is definitely one of them. No, I didn’t grow up eating them at Christmas necessarily nor baking them…but something about the cinnamon sugar topping really brings it home for me. Anyone else feel this way?
What holiday treats remind you of Christmas? I’d love to hear what you’re baking up whether its sugar cookies or chocolate cakes…all sound delicious this time of year!
A big time secret to making these chewy gooey (and really for any cookie or baked good for that matter) is to be super specific about how you add your ingredients. Here are two tips to follow:
For Flour – you need to scoop and level; meaning scoop out the flour using a spoon and level using the back of a butter knife. I know it sounds tedious rather than just scooping it straight from the bag. But trust me, you’ll end up with incorrect measurements every time if you take the easy way out!
For Packed Brown Sugar – you really want to pack the brown sugar into the measuring cup so when you add it to your bowl, it looks like a sandcastle.
Another secret to these cookies is to slightly underbake them…trust me, they’ll be the perfect consistency!
Serving Size: 2 dozen cookies // Prep Time: 10 minutes // Cook Time: 10 minutes
Ingredients for the Cinnamon-Sugar Topping:
- 4 tablespoons Cinnamon-Sugar spice mixture
- 4 tablespoons granulated sugar
Ingredients for the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 2 tbs vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 375 degrees
- Mix cinnamon-sugar mixture in a small bowl and set aside for coating.
- Cream together butter, granulated sugar, and brown sugar in a large bowl (I use my KitchenAid mixer) until light and fluffy. Trust me, you’ll know when it’s ready.
- Add your eggs one at a time until blended. Add in vanilla.
- In a separate bowl, whisk together flour, cream of tarter, baking soda & salt. Once combined, add it to your mixer to complete your dough.
- Scoop out 1 inch ball size cookies and roll into ball. Roll these balls in your cinnamon-sugar mixture until completely coated. The dough will be super soft but once you get it in the cinnamon-sugar, it will be easier to handle!
- Bake 10 minutes or until edges are slightly brown/golden. Remember, I like to underbake these slightly in order to get the best gooey-ness!
- Allow to cool on a wire rack.