Yes that’s what I said – Snickerdoodle! I have a very good friend in Minneapolis who loves these cookies. Where I may be the head Pastry Chef in my family, she is undoubtedly the cookie queen. She has raved about these cookies for years, I’ve never had one. But thanks to this recipe I have fallen in love with these chewy Snickerdoodles. Names aside, it is a great cookie and you must try it. It comes from Faith Durand and they are oh so good.

The recipe itself is simple and the cookie taste and chewy texture, makes it everything a great cookie should be. The original recipe calls for about 3 dozen cookies, I used a small scoop and came up with about 80 (okay 78, I ate two – for quality assurance purposes I had to make sure both tasted the same). They actually spread to about 2″ in diameter. I make them smaller than the recipe calls for (this works for most recipes but not all), so my guests can try all the baked goods I make. So give this a try my friends, I bring you the Snickerdoodle. As always, enjoy!

1 cup (2 sticks) unsalted butter (I used salted butter)
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract

For the cinnamon sugar:
1/4 cup white sugar
1 tablespoon cinnamon – good quality cinnamon, grind it from stick or a fresh packet
1/4 teaspoon nutmeg

Heat the oven to 425°F (I did 420F in a convection oven)
Melt the butter in a saucepan or in the microwave, cool
Stir together the sugars – please break up any lumps in the brown sugar before adding anything else to the bowl, flour, spices, baking soda, and salt
Whisk the eggs into the cooled butter and add the vanilla
Stir the wet ingredients into the dry ingredients, stirring just until it comes together

In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg.
Form small 1″ inch balls of dough and roll them in the cinnamon sugar.
Place them on an unlined, ungreased baking sheet and flatten slightly.
Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes.
Remove “remaining” cookies to a wire rack.
The timing on the bake is important – 7 minutes is what was instructed on the site. I checked it at 6 minutes and left it in for another minute to get it to 7 minutes at 420F – the cookies should be nicely puffed and they will spread out a bit.  You can thank me for these later!
As always – enjoy!

Snickerdoodles - Baked

Snickerdoodles - Plated