File Snickerdoodles under the list of things I thought I hated until I actually made them myself. I’m not big on cinnamon, so I just assumed I wouldn’t like Snickerdoodles. However, the last time I actually tasted one was probably when I was about 6—I don’t even remember. I had the urge to make cookies today and pulled out Pamela Clark’s “Cookies” cookbook. I’ve had this book forever but this is the first time I actually made one of the recipes. I was extremely pleased with the results, so I’d like to share them with you.
These cookies are buttery, soft, melt-in-your-mouth morsels of deliciousness. The light coating of cinnamon and sugar provides a perfect crust, and the spice of nutmeg in the cookie itself adds an extra something. I reduced the amount of sugar, so the cookie itself isn’t so overly sweet, which is important when you have a coating of cinnamon sugar enveloping the whole thing. They’re light as air and absolutely scrumptious, and they couldn’t be easier. Onto the recipe!
Your cast of characters: flour, brown sugar, nutmeg, cinnamon, egg, butter, baking soda, vanilla, sugar, and a pinch of salt.
Cream together your butter and sugar with your vanilla in a mixer until light and fluffy, like so.
Now beat in your egg. The dough gets kind of a weird texture at this point, but do not fear.
Beat in your flour, baking soda, and salt until dough forms. Refrigerate it for 15 to 30 minutes while the oven preheats and you mix your cinnamon-sugar coating.
Mix the cinnamon and sugar. I used a small ramekin.
Using a spoon or cookie scoop, form tablespoon-sized balls of dough and roll them around with your hands to make sure they’re a good, round shape.
Toss them in the cinnamon-sugar mixture to coat. Place them about 3 inches apart on a baking sheet and bake for about 12 minutes.
These cookies are pillowy little bites of perfection. Make them!
Adapted from Pamela Clark’s “Cookies”
Note: I halved the recipe. I’m posting the full one here. Makes 42.
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons sugar, for coating
2 teaspoons ground cinnamon, for coating
Cream together butter and sugar with vanilla until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Combine flour, baking soda, nutmeg, and salt and add to butter mixture. Mix until dough forms. Refrigerate for 15 to 30 minutes.
Preheat oven to 350. Mix cinnamon and sugar for coating in small bowl. Form tablespoon-sized balls of dough, roll in coating. Place balls 3 inches apart on cookie sheets and bake for 12 minutes.