I have no history lesson on the snickerdoodles. I don't care where they came from.
They're addictive and damn delicious.
Then there's the salt and the cinnamon-sugar crust and the chewiness...
They puff up nice in the oven and then sink down on themselves, which creates little folds and wrinkles in the cookies.
The golden edges are a bit crispy and then it's pure chewiness covered in a super-thin sugar-cinnamon crust.
adapted from The Essential Chocolate Chip Cookbook, by Elinor Klivans
Makes about 16 to 20 big cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 heaping teaspoon kosher salt
- 2 cups granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup toffee chips, like Heath bits, optional
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In medium bowl, whisk together flour, cream of tartar, baking soda and salt.
In small bowl, whisk together 1/2 cup sugar and cinnamon.
In large bowl, beat butter and remaining 1 1/2 cups sugar until smooth and creamy, about 2 to 3 minutes. Add eggs and extracts and beat until well blended, about 1 minute. With mixer on low, add flour mixture, beating until just combined. Stir in toffee chips, if using.
Scoop out mounds of dough, equal to about 2 to 3 tablespoons, and roll into balls. Roll balls of dough in sugar-cinnamon mixture until completely coated.
Place on lined cookie sheets about 3 inches apart. Bake for about 13 to 15 minutes, until puffed and lightly golden at the edges. The puffy centers will fall upon cooling.
Allow to cool for 4 to 5 minutes on cookie sheet, then place cookies directly on wire cooling rack and cool completely.
Note: These are fantastic with or without the toffee chips. Also, the recipe is easily halved, which yielded eight really big cookies for me this time.