I have sweet, sweet memories of making snickerdoodles with my Baba when I was a very little girl. I can vividly remember the way her hands looked as she rolled the dough into balls and thoroughly coated them with the irresistible cinnamon sugar mixture and the way the smell filled the whole house as they finished baking. I hadn’t made them in many, many years but when Mama and I made these with Landon this past weekend, one bite was all it took to take me back in time and remind me of those memories I’ll cherish forever.
Snickerdoodles are usually made at Christmastime but I’d like to start a petition that we have them all year long because they’re just that delicious and so easy and fun to make. This recipe from modern honey is just like the one my Baba used and I’m so glad I found it!
- 1 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cup flour
- 1 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 1 1/2 tablespoons cinnamon
- Preheat oven to 350 degrees.
- In mixer bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- Wrap the dough and let refrigerate for 20-30 minutes. The dough must have time to firm up. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well until the cookie balls are completely covered.
- Place on a parchment paper-lined baking sheet. Bake for 9 minutes. Enjoy with ice cold milk or coffee!