Welcome back, readers! Do you promise you can keep a secret? Well, even if you can’t, that’s okay. I am going to teach you how to make my personal snickerdoodle recipe. As much as it pains me to say this, I did use a bit of AI one night when I decided to make snickerdoodle cookies, but when I went to look it up, I could not find any recipe that matched mine. So I hope that one day, when you want snickerdoodle cookies, you reach for my recipe.
You’ll need the following ingredients.
½ cup of butter
1 and ½ cups of flour
½ cup of granulated sugar
⅓ cup of light brown sugar
1 large egg
Vanilla extract (I normally measure with my heart, but for the recipe, use ½ a tsp)
½ tsp of baking powder
¼ tsp of baking soda
¼ tsp of salt (again, I personally measure with my heart)
¼ cup of cane sugar
1 and ⅓ tbsp of cinnamon (one last time, I measure with my heart/nose)
Secret ingredient: a dash of milk, like super small.
Let’s start with the regular cookie dough-making steps. Combine room-temperature butter with your sugars, eggs, and vanilla. Mix these until smooth. Then add in the baking soda, baking powder, and salt. Incorporate them together and ensure that it stays smooth. Then add flour slowly, trying to add only ½ cup at a time to ensure that it does not thicken and clump too quickly. Once all the flour has been added, add in your cinnamon.
Now, don’t tell anyone, but this is when you add the splash of milk to allow the dough to get hydration back into the dough after it has been given so many dry ingredients to the wet ingredients. Allow the dough to chill while you preheat your oven to 375.
Once the oven is ready, scoop even scoops of dough; this recipe should make approximately 12-16 cookies. Once scooped and placed onto a baking tray, allow them to cook for 8-10 minutes.