Classic Snickerdoodles

Ali Hedin's Classic Snickerdoodle Cookies

I had a prepackaged snickerdoodle recently and I almost died. It was gross. It was crusty and dry and flavorless. Snickerdoodle cookies should be light and fluffy! They should melt in your mouth! They should have a delicate cinnamon flavor with a little crisp of sugar on the edges.

These are those cookies. They are epic with a cup of coffee, a glass of milk, or even a cocktail if you’re into that.

SnickerDOODLES

makes 4 dozen cookies

2 cups sugar

1 cup butter, room temperature

2 eggs

1 cup milk

1 teaspoon vanilla

1 teaspoon baking soda

2 tablespoons baking powder

1 teaspoon salt

5 ½ cups flour

for rolling

1/2 cup sugar

1 teaspoon cinnamon

 STEP 1

Preheat oven to 350 degrees. Cream together sugar and butter.  Blend in eggs, milk, and vanilla until completely incorporated. 

STEP 2

In a separate bowl, mix together all dry ingredients.  Working in three batches, add the dry ingredients to the wet incorporating fully after each addition.

STEP 3

Roll two ounce balls of dough and press into cinnamon & sugar mix.  Bake 10-12 minutes until golden brown on the edges.

CookiesAlexandra Hedincookies