Classic Snickerdoodles: These buttery cookies are perfectly crinkled, soft and chewy, and have the most delicious cinnamon sugar flavor! These cookies will rock your world. I promise.
Let’s make cookie Mondays a thing.
Because Mondays are hard.
Back in the glory days of elementary school, Sunday evenings were straight up devastating because I knew the dreaded 6am wake up call was only hours away. AND that wake up call would happen for the next five days.
It’s tough being a second grader. Recess totally helped resolve that (because #omgfoursquare), but the mornings were not pretty.
And Monday mornings were just the worst. The absolute worst.
But, I’m pretty sure cookie Mondays could solve that issue. It’s impossible to be angry while eating a cookie. It’s a scientific fact.
When I was a kid, these were the cookies my mom, my sister, and I would always bake around the holidays. Usually it was because my mom was heading off to a cookie exchange and snickerdoodles make like a million cookies, so it was a win/win/win.
That is, until my mom returned with a pile of russian tea cakes. Don’t get me wrong. I’m sure russian tea cakes are great. They are, after all, rolled in powdered sugar. But when you’re a kid and chocolate and cinnamon and butter are life, seeing white blobs instead of stacks of chocolate chip cookies, double chocolate cookies, cookie bars, and giant gingerbread men is seriously disappointing. Like disappointing in a I-just-ripped-a-hole-in-my-favorite-jeans-and-it’s-totally-not-socially-acceptable-to-wear-them-anymore.
Ugh. That might be even worse than manic Mondays.
1. the dough must be chilled.
2. they must be taken out of the oven even though they look underdone.
3. they’re best when eaten while watching the Christmas classic Jingle All the Way (the best worst Christmas movie of all time. It’s oddly indescribable. Sinbad, Rita Wilson, and Phil Hartman have some of the legitimately funniest lines ever while Arnold has some of the worst (but oh-so-amazing) lines. I just don’t know if this movie is pure genius or just fortunately lucky. It’s one of life’s greatest mysterious).
Thanks, Phil, for that gem.
Yields About 3-4 dozen cookies
1 hr, 20 Prep Time
7 minCook Time
- 1 c butter, softened
- 2 c sugar
- 2 eggs
- 2 3/4 c all purpose flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp sugar
- 2 tsp cinnamon
- In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time.
- In a separate bowl, mix flour, cream of tarter, baking soda, and salt.
- Slowly add dry ingredients into wet ingredients. Once combined, chill the dough at least 1 hour.
- Preheat the oven to 400.
- Mix cinnamon and sugar together in a small bowl.
- Roll the dough into 1-2 Tbsp sized balls and roll in the cinnamon sugar mixture until the whole ball is coated.
- Place on a greased cookie sheet and bake about 7-9 minutes, or until lightly browned but still soft. The key is to let them puff up and crinkle in the oven (getting lightly brown) and then taking them out before they flatten. They will flatten as they cool, giving them that perfectly chewy texture (if they flatten in the oven, they will be crunchy instead of chewy).