You are a good food. I appreciate you in certain recipes, but please.... please stay out of my cookies.
I grew up on Snickerdoodles as many of us did. My mother always put raisins in her Snickerdoodles and this drove me NUTS. I'm not sure what my issue is with raisins in cookies. In my opinon, unless you're an oatmeal raisin cookie, you just don't belong there.
I found this recipe on Pinterest recently. I really didn't think there was a whole lot that could be improved upon the basic (and slightly underwhelming) Snickerdoodle cookie. (Besides leaving out the raisins.) But after trying this recipe I know exactly why Lovin' From the Oven called these "An even better Snickerdoodle!" The story goes that this recipe came from Mrs. Fields. Knowing how unbelievably delicious they are, I honestly wouldn't be surprised.
The Best Ever Snickerdoodle Cookies
(Recipe from Lovin' From the Oven via Mrs. Fields)
1/2 cup room temperature unsalted butter
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups all purpose flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1 teaspoon cinnamon
1. In a small bowl stir together the flour, salt, baking soda, and cream of tartar with a whisk.
2. In a mixer, cream the butter, 1/2 cup granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla and continue mixing until incorporated.
3. On low speed, mix in the dry ingredients just until combined. Chill the dough for 1 hour.
4. When ready, preheat your oven to 300 degrees F.
5. Combine the cinnamon sugar ingredients in a small bowl.
6. Roll the dough into small balls and then roll in the cinnamon sugar mixture.
7. Bake on a parchment lined sheet pan for 10-12 minutes. The cookies will look underdone, but leave them on the sheet pan to continue cooking while they cool on top of a cooling rack.
Makes about 16-18 cookies.
Linked to: Inside BruCrew Life