This recipe that we are about to share with you is Sydney’s very favorite cookie recipe…snickerdoodles! Sydney loves cinnamon as much as I love chocolate. She is always coming up with new recipes revolving around cinnamon; she just can’t get enough of anything with cinnamon!
Our Favorite Baking Cinnamon
With that being said I will now tell you about our favorite cinnamon for baking. We love baking with Vietnamese cinnamon. It has a much stronger, richer and definitely sweeter taste than regular cinnamon. Being the cinnamon lover that Sydney is, this is especially important to her!
Snickerdoodles are rolled in a cinnamon sugar mixture before baking. They come out a golden brown color and are absolutely delicious. Just ask Sydney! 🙂
Cream of Tartar
This snickerdoodle recipe calls for Cream of Tartar. Cream of Tartar is used to stabilize and add volume to beaten egg whites in angel food cakes, meringues for pies and meringue cookies. It lends a creamier consistency to candy, frostings and cookies. You will notice the Cream of Tartar right away when you take that first bite of this cookie. It has a much creamier consistency than most cookies.
- 1 cup canola oil
- 1 1/2 cups granulated sugar
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon we use Vietnamese cinnamon
- 2 extra large eggs
- Mix together thoroughly the canola oil, 1 1/2 cups granulated sugar and the eggs.
- In a separate bowl sift together the flour, cream of tartar, baking soda and salt.
- Add the sifted dry ingredients into the wet ingredients and mix well.
- Cover with plastic wrap and chill in the refrigerator for 20-30 minutes.
- After the dough is almost done chilling preheat the oven to 375F. Mix the 2 tablespoons of granulated sugar and 1 tsp of cinnamon together in a small bowl.
- Roll the dough into balls the size of walnuts and then roll into the cinnamon sugar mixture until completely covered.
- Bake the cookies 8-10 minutes or until just slighly brown but still very soft.
The cinnamon sugar mixture that you roll the snickerdoodles in, prior to baking, calls for 2 tablespoons of sugar and 1 teaspoon of cinnamon. If you are like Sydney and absolutely love cinnamon, you may want to double the mixture. As you can see below, she has quite a bit on her snickerdoodles. Make this mixture to suite your own taste buds.
If you have a cinnamon lover in your house this is a definite must bake for them! This is one of those recipes that really makes your house smell amazing! My favorite time to make these is when it is really cold outside. There is just something so cozy about your house smelling so heavenly and being all toasty indoors while it is kicking up a big snow outside!
This recipe has been tweaked from a lady that I used to work with. Sydney made a few changes until she announced one day that she had found the perfect texture and taste combination for the snickerdoodles. It is now her favorite go-to cookie recipe!
These cookies go great with a cup of coffee or a tall glass of cold milk. Give these snickerdoodles a try and then drop us a line and let us know what you thought of them. Did you add extra cinnamon and sugar?
Have a great day and eat a cookie…or two! 🙂