This was my gateway recipe into the world of snickerdoodles. Though, can something still be referred to as a gateway if you just get super obsessed with it to the point where you never even consider moving on and trying anything remotely related because you know nothing will every compare to how good the original one was? Probably not, but if like me you like accidentally stumbling upon the best way to do something the first time you try it, then this recipe is probably a road you should stroll down.
This dish is certainly one for those among you who prefer cookies with thicker, fluffier, ever-so-slightly underbaked middles. You could eat these cookies in stealthy silence, as there is not a hint of crunch in their soft centres to give you away. Stealthy silence is the recommended way to eat these anyway as otherwise you will certainly be asked to share and believe me when I say that these are the type of cookie you vow to only eat one of, but find yourself surprised when you come to and realize you’ve polished off five. Other people will just get in the way of that happening. There’s no room for sharing with a recipe like this.
Slightly adapted from Averie Cooks
Makes 8 large cookies, but recipe doubles and triples easily
½ cup unsalted butter, at room temperature
¾ cup white sugar, divided into ½ cup and ¼ cup increments
1/3 cup light brown sugar
1 large egg, at room temperature
1 tsp vanilla
1 ½ cups all-purpose flour (measured correctly)
½ tsp baking soda
¼ tsp cream of tartar
¼ tsp salt
2 tsp cinnamon
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, ½ cup white sugar, and light brown sugar. Cream on medium-high speed for 3 full minutes until pale and fluffy. Alternatively, use a large bowl and electric beaters to achieve the same result. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes. The mixture should look light and fluffy. Stop the mixer and scrape down the sides. Add in the flour, baking soda, cream of tartar, and salt. With the beater on low speed, incorporate the dry ingredients into the mixture, beating until everything is just combined, no more than 30 seconds or so. Place the bowl of cookie dough in the fridge for 15 minutes to firm up slightly.
Using a large spoon, scoop out 8 equal-sized lumps of dough (each one will be roughly 2 tbsp). Roll the dough into balls and place on a plastic wrap-lined plate. Return to the fridge and chill for at least 1-2 hours. Do not try to skip the chilling step as it ensures that the cookies stay thick and pillowy instead of spreading out.
Preheat the oven to 350 degrees F. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll the dough balls in the cinnamon-sugar until each one is well coated. Place the cookies on a large, lined baking sheet spaced 2 inches apart and at least 1 ½ inches away from the edge of the tray. Use your hand to oh-so-slightly flatten the tops of the cookies (don’t squish the whole thing, you’re just leveling out that round top). Bake in the centre of the oven for 11 minutes, rotating the baking sheet from front to back halfway through baking. The cookies may not look completely cooked through, but do not fret as this will yield super soft centres that firm up as the cookies cool. Let the cookies cool on the baking sheet. Serve warm or at room temperature.