It’s no secret in my family that I’m not a big chocolate lover, so when it comes to cookies I usually go for the sweet, and today I’m sharing a recipe for my favorite, snickerdoodle cookies.
I’m pretty specific about how I like my cookies and soft and sweet is the perfect combo for me. I want to bite into a cookie and it melt in mouth, but be able to hold it without falling apart. I’m picky, but hey at least I know what I like.
To me a cookie like this really boils down to the ingredients, and what sets my cookies apart is butter. My secret is I use Irish Butter. (My favorite is KerryGold and we get it in bulk at Costco)
So here you go my Soft & Sweet Snickerdoodle Cookies
1 cup or 2 sticks Irish Butter softened (this is key)
1 cup granulated sugar
2/3 cup brown sugar
1 tsp. vanilla
3 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tarter
6-8 Tablespoons sugar
3 tablespoons cinnamon
Step 1: Mix the softened butter, sugar, and brown sugar together in the mixer.
Step 2: Add in the 2 eggs and vanilla
Step 3: In another bowl mix together the flour, salt, baking soda and cream of tarter
Step 4: Slowly add the dry ingredients (Flour, etc) into the wet ingredients and mix well
Step 5: Once this is done put the dough into the fridge for 30-60 minutes
Step 6: Mix together topping ingredients in a bowl big enough to roll cookies in.
Step 7: When ready to pull the dough out preheat the over to 300 degrees
Step 8: Roll the dough into small balls and then into the topping mixture
Step 9: Place on an ungreased cookie sheet
Step 10: Cook for about 12-14 minutes (Make sure you don’t over cook them)
Step 11: Place on cooling rack
Step 12: Enjoy!
You’ll want to make sure you factor in time for letting the dough chill and I like to pull out a little at a time so it stays cold because it’s easier and less messy to make the cookies.
What I love about this recipe is how the kids love to get into the action. It’s a great thing to do together and you know I’m all about getting helpers in the kitchen.