My Idea of the Perfect Snickerdoodle Cookies

Is there anything that can replace a fresh, homemade cookie warm out of the oven? Cookies are my weakness in life. Let me rephrase that, cookies are one of my many weaknesses in life. Seriously, why do they have to be so good? If they tasted horrible it would be so much easier to never eat them, but they taste amazing so I can't help but always eat them far too often. That is one reason though that I try create my favorite version of different kinds of cookies. I'm not a very picky eater but I think I know food can be labeled from awful, to bad, to acceptable, to decent, to good, to delicious, to unforgettably extraoridnary. I always am for the unforgettably extraordinary, though I know I wont always achieve it, it pushes me to make things better. I think I also know the difference between an okay cookie and a perfect cookie. 

Let me tell you how I would describe the perfect Snickerdoodle. Where to start? Cinnamon, a must. But, almost always when I add cinnamon I like a little nutmeg, they are companions in my mind. Therefore nutmeg, a must. Als`o important is a fair amount of buttery goodness, shortening and margarine are unacceptable =), they will only ever be able to poorly mimic all that butter can do. Another key, flavor. I don't like things bland so sometimes I add more than the average cookie, hence the vanilla and almond extract. Also, the brown sugar adds another slight layer of flavor. The perfect Snickerdoodle should have a soft, chewy center and an ever so slightly crisp exterior, like a magic shell to bite through. A cookie shouldn't be under-baked or over-baked or basically your end result won't show you what the recipe is intended to create. Texture is another key factor in a great cookie. It should be tender, chewy, fluffy, moist and in my opinion, with a tiny bit of cake-y. That is why I've added the sour cream and cornstarch in this recipe, they both improve the texture. One ingredient many Snickerdoodle recipes have is cream of tartar but I'm not a big fan of the acidic tang it gives the cookies, so the joy of creating your own recipe - you do it exactly as you feel like so I chose to leave it out.

Do you think I'm opinionated about cookies yet or what? I can't hold a long conversation about politics, sports or fashion but if you want to talk food I'm all yours =). I hope you love and share these cookies! Enjoy!

Snickerdoodle Cookies 

Yields about 3 dozen cookies


2 1/2 cups all-purpose flour

2 tsp cornstarch

1 1/2 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

3/4 cup butter, softened 

3/4 cup granulated sugar

3/4 cup light-brown sugar 

1 large egg

1 large egg yolk

3 Tbsp sour cream

1 tsp vanilla extract

1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor)

1/4 cup granulated sugar

1 1/4 tsp cinnamon


Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, 3/4 tsp cinnamon, nutmeg and salt, set aside. In the bowl of an electric stand mixer, whip together butter, 3/4 cup granulated sugar and light brown sugar until pale and fluffy, about 4-5 minutes. Mix in egg and egg yolk. Stir in sour cream, vanilla and almond extract. Add in dry mixture and mix just until combine. Allow mixture to rest 20 minutes at room temperature. In a separate small bowl, combine 1/4 cup granulated sugar with 1 1/4 tsp cinnamon. Scoop dough out by the heaping tablespoonfuls (each ball should be about 1 1/2 Tbsp) and roll into balls, then roll balls in cinnamon sugar mixture (give them a good coating). Bake on Silpat lined or buttered cookie sheets in preheated oven for 10-12 minutes. Allow to cool several minutes before transferring to wire rack to cool. Store in an airtight container.

Recipe Source: Cooking Classy

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