One of the most popular recipes around these parts is rolo stuffed snickerdoodles. Because of that concept, I get asked for my best snickerdoodle dough recipe quite often. I don’t want to give an endorsement I can’t stand behind, so I have not answered for a time. But now I’m ready for a recommendation to be made. After much experimentation, these fluffy, gooey wonders are what I’ve deemed the “perfect” snickerdoodles.
Okay and but again, try the rolo stuffed version sometime.
Perfect Snickerdoodles
Makes 16 cookies
1/2 cup butter, softened (not melted!)
1 cup brown sugar
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
2 cups flour
2 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees.
Beat together butter, sugar, and salt in a stand mixer. Add egg and vanilla and mix.
Add baking powder and flour and mix until dough forms. Shape dough into 1 and 1/2 inch balls.
Stir together sugar and cinnamon and spread on to a plate. Press dough balls into cinnamon and sugar.
Slightly flatten dough balls and arrange on a lined baking sheet.
Bake for 7-8 minutes.
- ½ cup butter, softened (not melted!)
- 1 cup brown sugar
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 cups flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 400 degrees.
- Beat together butter, sugar, and salt in a stand mixer. Add egg and vanilla and mix.
- Add baking powder and flour and mix until dough forms. Shape dough into 1 and ½ inch balls.
- Stir together sugar and cinnamon and spread on to a plate. Press dough balls into cinnamon and sugar.
- Slightly flatten dough balls and arrange on a lined baking sheet.
- Bake for 7-8 minutes.