Chewy, buttery Snickerdoodle Cookies loaded with cinnamon always hits the spot!
Today, I’m celebrating with cookies folks! Care to join me?
In a few short hours my son Casey will be home from Shanghai, China! That calls for a WOOT WOOT (because I know Casey loves when I say that)…and a cookie!!
Guys, I’m so incredibly excited! Life has been pretty quiet at our house for the past few months, but things will be changing tonight, at least for a few days. Casey’s study abroad has been such a great adventure. He lived with a host family, “host grandparents” as he called them, who he really loved. He made it to Beijing, Tokyo, Seoul, South Korea and Bali even before his study abroad started. This kid has been more places than I have! He’ll be home until Sunday, and then it’s off to Washington, DC to start an internship for the summer. I thought I was busy, but Casey helps me put things in perspective. He’s a hard worker and a great kid and I’m counting the minutes until I see him!
I’ll be treating him to all his favorite things for the few short days he’ll be home and these Chewy Snickerdoodle Cookies are at the top of the list. I don’t think snickerdoodle cookies are a thing in Shanghai, so I’m sure he’ll be indulging in more than one or two of these soft and chewy, buttery and ultimately cinnamony snickerdoodles. They’re one of the easiest cookies to make and pack lots of warm flavor that’s perfect with a cup of tea or coffee. Treat yourself to a batch of these beauties guys. You won’t be disappointed! Enjoy!
- 1 1/3 cups all-purpose flour
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar divided
- 1 egg room temperature
- 2 tsp. ground cinnamon
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, stir together flour, cream of tartar, baking soda and salt.
In the bowl of a stand mixer, combine butter and 3/4 cup sugar. Beat until light and fluffy, about 4 minutes. Add egg and beat until well combined, scraping down the sides of the bowl as needed. Gradually add flour mixture and mix until combined.
In a small shallow bowl, combine remaining 1/4 cup sugar and cinnamon. Shape dough into 1-1 1/2 inch balls. Dip the balls into the sugar mixture coating thoroughly. Place on prepared sheet 2 inches apart.
Bake 8-10 minutes until golden brown. Cool on sheet then transfer to wire rack.