The snickerdoodle is such an underrated cookie. It doesn’t have the flashiness of white chocolate macademia or double chocolate chip, but it’s always been one of my favorites growing up. When the boyfriend mentioned he’d never even heard of snickerdoodles, I figured it just had to be on this week’s bake list.
Snickerdoodles might also be the easiest cookie to make of all time. It’s literally just the basics – flour, sugar, eggs, and butter. Oh, and cream of tartar I guess. Chill, smother in cinnamon sugar, and pop ’em in the oven.
Things I learned…
- Really chill your damn dough. Unless you want a melty giant cookie.
- Over-creaming also leads to melty giant cookie. Don’t cream whilst starting a new gripping series where you lose all track of what you’re doing.
As you can see, mine went real melty cookie so they turned out extra thin. One even had an air pocket – like the world’s sweetest pita. Mistakes aside, they still turned out chewy and delicious and I will most definitely be baking them again.