Thursday, June 25, 2015

Thick, Soft and Chewy Snickerdoodles ~ by Caroline

I am excited to share with you the best recipe for the ultimate Snickerdoodle! I've always been a fan of Snickerdoodles, but could never seem to come up with the perfect recipe that made them nice and chewy. After trying several recipes with them all ending up crispier than I like, I finally found this one.  And believe me, it is THE BEST!!  These cookies are light and buttery, soft and chewy, and so thick and delicious you won’t be able to eat just one.  ;-)  
The directions are for regular sized cookies. If you want to make them mini sized, roll into 1″ balls and bake 6 minutes. You want them slightly underdone so they stay soft and chewy!

  • 1 Cup Butter
  • 3oz Cream Cheese
  • 1 1/2 cup Sugar
  • 1 egg
  • 1 1/2 tsp. Vanilla 
  • 1/e tsp. Salt
  • 1 1/2 tsp. Cinnamon
  • 2 tsps. Cream of Tartar
  • 1 tsp. Baking Soda
  • 3 1/4 cups Flour
  • 1/3 cup Sugar
  • 1 heaping tsp. Cinnamon
Preheat oven to 350. 
In a mixing bowl beat together the butter, cream cheese, and sugar until light and fluffy. Add in the egg, vanilla, salt and cinnamon and mix well.  Add in the cream of tartar, baking soda, and half of the flour mixture and mix on low until combined.  Add in remaining flour and mix again just until combined. 

In a small bowl mix together the sugar and cinnamon. Set aside.

Roll the dough into 1 1/2" balls and coat them with the cinnamon sugar topping.  Place them on an ungreased cookie sheet 2" apart.  Bake for 8 minutes.  Let cool for a couple minutes on the cookies sheet before cooling completely on a wire rack.  Store in an air tight container. Enjoy!