This is absolutely one of my most favorite cookies of all time, Snickerdoodles. I’m kind of a snob when it comes to a lot of things, especially my snickerdoodles. People do strange things when left to their own devices. A beautiful snickerdoodle, in my opinion, should be completely dusted in cinnamon sugar. The only exposed part of the cookie should be from the ripples caused by expansion as they bake.

Snickerdoodles should be crispy on the outside and somewhat chewy and cake-like inside. The cinnamon sugar should be upfront and in your face. I achieve this goal by using two types of cinnamon, Vietnamese and Ceylon. Vietnamese cinnamon is very aromatic and packs a ton of flavor. It is actually the type of cinnamon that you can find in the center of a Cinnabon cinnamon roll, or so I heard. The minute the jar is opened, you are enveloped in a magical holiday experience. After making this recipe our entire house smelled of cinnamon and holiday yummies. Ceylon cinnamon is a little deeper and not as fragrant. It adds balance to the final cookie.

This is a very kid friendly recipe. The dough is almost foolproof. The kids can roll the balls of dough in the cinnamon sugar and have a blast. You and your family are sure to enjoy every last cinnamon laced crumb.

Cinnamon Overload Snickerdoodles.

1 Cup Unsalted Butter, softened
1 1/2 Cups Granulated Sugar
2 Eggs
2 3/4 Cups All-Purpose Flour
2 TSP Cream of Tartar
1 TSP Baking Soda
1/2 TSP Salt
2 TBS Granulated Sugar
1 TSP Vietnamese Cinnamon
1 TSP Ceylon or Saigon Cinnamon
1 TSP Vanilla Paste

Procedure:

Preheat the oven to 350 F
In the bowl of an electric mixer fitted with the flat beater, cream together the butter, 1 cup sugar, and vanilla on medium-high. Incorporate the eggs one at a time. Beat until light and fluffy.
In a separate bowl combine the flour, tartar, soda, and salt.
Reduce the speed and add in the flour mixture. Mix until combined and shut off.
In a small bowl stir together the two types of cinnamon and 2 TBS sugar.

Using a medium cookie scoop, portion dough one cookie at a time into the cinnamon sugar. Roll around to coat.
Place prepared dough on lined cookie sheet about 2 inches apart. Bake the cookies for 10 minutes, rotating the pan halfway through baking.

Remove from oven when the cookies are golden brown around the edges and look dry across the surface. Place on a cooling rack.

Cinnamon Overload Snickerdoodles Card