Snickerdoodles, even the name is fun. Can you believe I had never even heard of these wonderful things until about a year ago? Over the past year I have been exposed to wonderful Snickerdoodles and mediocre ones but never tried to make them myself. This weekend my hubby offered to buy me a Holiday flavor ice cream if I wanted it. I read the ingredient list and was intrigued but realized that the only reason it sounded good was because it had snickerdoodle pieces in it. I really wanted Snickerdoodles not the ice cream. It occurred to me that I had been craving them for two days, and those two days I had a headache. While I was pregnant I had learned that cinnamon was a naturel, pregnancy safe cure for headaches (I’m allergic to Tylenol so this was a great discovery.) I decided to try my hand at making Snickerdoodles myself.
Snickerdoodles are simply a sugar cookie coated in a cinnamon sugar coating. Since I really wanted to play up the cinnamon flavor I made some adjustments to the sugar cookie to include additional cinnamon. The results were all the cinnamony goodness I could have wanted.
1 cup soft butter
1 ½ cups sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
2 teaspoons baking powder
2 large eggs
¾ teaspoons salt
2 ¾ cups flour
½ cup sugar
2 teaspoons cinnamon
Cream butter, sugar, vanilla, cinnamon and baking powder until smooth.
Add salt & flour until combined.
For the coating mix sugar & cinnamon in a Ziploc bag.
Scoop teaspoons of dough into the bag. When you have about 4 balls of dough, shake the bag to coat fully with cinnamon. Place dough on parchment lined baking sheet and press lightly with a heavy glass.
Bake at 400 for 8 minutes.
Dough disks can be frozen and reheated as needed.