Hi Everyone,
There are three cookies that I love! #1 Chocolate Chip Cookies! Oh yeah chocolate chip cookies, so good! #2 Peanut Butter Cookies! I don’t think there is a PB cookie that I have met that I haven’t loved. #3 Snickerdoodles! LOVE my snickerdoodles! They are such a simple cookie, so buttery, perfect sweetness and just plain good!! So today, first time ever on PB andP, I am sharing with you the Classic Snickerdoodle cookie.
I have to tell you I am the queen of puffy cookies! I don’t know what it is, but almost all of my cookies turn out puffy. Not that I find that an issue, but it’s the truth. I don’t know what I do, but puffy they become. I have had this with cookie recipes I have created and ones I have made from cookbooks. Matter in fact, Little Jenny made Mint Chocolate Chip Cookies, and they turned out flat, crunchy and buttery. She offered one to her Dad and he turned it down and said their flat! lol Yes, my Husband wont eat a flat cookie anymore because he is so used to puffs!
But my little Puffy Snickerdoodles are the perfect kind of puff. They look like little snowballs and are just perfect for the holidays. These cookies are super easy to make, they are light, airy and have the perfect buttery taste that just melts in your mouth. I am a big fan of Snickerdoodles and honestly I don’t make them enough. Actually the last time I made them was two years ago. That is crazy!!! What is wrong with me? My top 3 cookies and I make them every other year? That has to change and pronto!
- Serves: 35 Cookies
- Serving size: 1 Cookie
- 1⅓ cups flour
- 1 tsp. cream of tartar
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup (1 sticks) unsalted butter, at room temperature
- ¼ cup Truvia Baking Blend or ¾ cup sugar
- 1 egg
- ½ tsp. vanilla extract
- 1½ tbsp. sugar
- ½ tbsp. cinnamon
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper; set aside
- In a medium bowl stir together flour, cream of tartar, baking soda and salt; set aside.
- In a large mixing bowl beat together butter and sugar until light and fluffy. Add the egg and beat until combined. Beat in the vanilla.
- Gradually add the flour mixture, to the sugar mixture and beat until just combined.
- Cover and chill the dough for at least 30 minutes.
- In a small shallow bowl mix together the sugar and cinnamon.
- Roll the dough into 1-inch balls and roll in the cinnamon and sugar mixture to coat.
- Place dough onto prepared cookie sheet about 2 inches apart and bake for 10 minutes, until lightly golden on the bottom.
- Let cookies rest on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
When I went to make these cookies, I noticed I only had one stick of butter so I had to half my batch. Sigh…. When I went to get my sugar, it was just about gone. It was almost not meant to be, but then I realized I had some Truvia so I used those in my cookies and rolled my cookies in the little amount of granulated sugar that I had left. They turned out great and low-calorie! Only 46 calories a cookie and less than a gram of sugar! Awesome! Wish I made these for me, but I didn’t! I made them to send to my Mom! Hope she likes them!
Well my Friends, I have one more cookie post to share and I think (you never know)I am cookied out! I have had and baked so many cookies the past couple of weeks, and I can’t get enough workouts in to make up for cookie belly! Thank goodness January is almost here and that means time to get fit!!!
Well my Friends have a great weekend! I’ll be spending my day finishing or should I say starting my Christmas shopping!
Happy Holidays to you!
Toodles,
Jennifer
Snickerdoodles are one of my favorites too, Yours look wonderful. I know the aroma was a amazing as they baked!
Snickerdoodles are one of my favorites also!! I love these puffy versions!
I love snickerdoodle cookies! And I love that these are puffy, they are so cute!
Hi, You sound a lot like me when it comes to the cookies turning out puffy. The reason is the butter. When you refrigerate the dough, the butter sets and does not make the dough soft like true “room temp” butter does. most people throw this on-the-verge-of melted butter in the cookies, but really when you mix it in, it should still be quite cold and then either refrig the dough or the cookies raw on the tray before baking. I read that somewhere, not sure where…but its always worked for me.
Thanks Kara! That is a great idea and thank you so much for telling me. I am going to try that next time I make cookies. Thank you again!!
Hi! I refrigerated them for more than 30 minutes, yet they are kinda flat, but kinda fluffy… i did not use parchment paper. what happend?
I had the same problem! They came out flat! I can’t figure out what I did wrong.
Hi Jennifer.
Tried your recipe which did come out fluffy but not round balls like yours. What kind of baking sheet do you use?
Put your cookies on a chilled parchment lined cookie sheet.
I always bake a test cookie when trying a new recipe to see how they react 🙂
Do you bake these on a cold baking sheet or room temp?