My Daughter-In-Law Baked Up Quite a Treat!

I think one of the reasons that I have just a few go-to cookie recipes is that I don’t have the time to make a cookie dough and let chill before I toss the cookie sheet in the oven.

I LOVED that you don’t have to refrigerate the dough so that these cookies can be baked and tucked in the cookie jar in no time!

This is what Shelly says about her recipe.

“Everyone makes Snickerdoodles…and everyone thinks their recipe is the best. Add in the probability that their recipe is most likely their Grammies, my claims to have the best recipe are fightin’ words.”

INGREDIENTS

• 1 cup butter, room temperature
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 egg, plus 1 yolk
• 1 Tbsp vanilla
• 1 tsp baking soda
• 1 tsp cream of tartar
• ½ tsp kosher salt
• 1 tsp cinnamon
• 2¾ cup flour

 

Cinnamon Sugar

• ¼ cup granulated sugar
• 1 Tbsp cinnamon

INSTRUCTIONS

1. Preheat oven to 325°
2. Line a baking sheet with a silicone mat or parchment paper.
3.  Beat butter and both sugars until light and fluffy, 2-3 minutes.
4. With the mixer on medium speed add in egg, yolk, and vanilla. Beat for another minute, scraping the sides as necessary.
5. Turn mixer to medium-low and mix in baking soda, cream of tartar, salt and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
6. Turn mixer to low and add in flour, mixing until just combined.
7. In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
8. Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the Cinnamon Sugar mixture.
9. Place on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes.

Quick Tip: The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 extra minutes.

Thanks so much Shelly for this amazing cookie recipe.