adventures of an american housewife in the south of france

Snickerdoodle Heaven

A few weeks ago I had a Snickerdoodle at a friend's holiday party and since then, I just haven't been able to get them off of my mind!  I've never been a Snickerdoodle kind of girl, but the buttery, cinnamon-sugar aftertaste haunted my brain until I broke down and made a batch of my own yesterday while I watched Sex and the City 2 (don't judge) waited for The Hub to return from Europe. I'd never made Snickerdoodles before, so I did some research on some of my favorite cookie recipe websites:  Food Network,, Martha Stewart, and The Kitchn.  Turns out that a recipe for Snickerdoodles is pretty standard, but some recipes call for cream of tartar and some call for more eggs, etc.  I'm not sure how these variances translate into the final product (if you do, please feel free to share), but I decided to try out this recipe from The Kitchn because of the title.  Super Soft Snickerdoodle?  Yes please!  These cookies lived up to their name.  They were soft, chewy, buttery and delicious.

A few notes:  I only had light brown sugar and the cookies turned out fine.  Also, I ran out of nutmeg so I substituted Pumpkin Pie Spice. Super Soft Snickerdoodle Cookies makes about 2-3 dozen cookies 1 cup (2 sticks) unsalted 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 teaspon vanilla extract For the cinnamon sugar: 1/4 cup white sugar 1 tablespoon cinnamon 1/4 teaspoon nutmeg Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, 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 1/2-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 to a wire rack. The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.

4 Responses to “Snickerdoodle Heaven”

  1. Kaitlin says:

    So…not sure of you ever had my snickers in SF, but they are simply the best! My mom got the recipie from some old lady in the 80’s and since then the scribbled on index card has become the “Some Old Lady” recipie that everyone asks for. I’ll email you it. I have found that cream of tarter is key!

  2. shawn says:

    I had some of these after Michael was over for the game. Very very excellent.

  3. Devon says:

    Um, I may have to make these! I was leaning towards the hershey kiss cookies, but you just changed my mind.

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