I had picked up some large size Snicker doodle cookies at a local bakery. They were the best I had ever had. So I did some research and ended up combining a few different recipes to make this one. I used a large ice cream scoop to scoop the dough out with. To get them crisp on the outside and tender on the inside I rolled them into a ball and then rolled them into the sugar cinnamon mixture. I baked them and then half way through I slightly smashed them with a fork. This worked for me and my oven but I know everyone's oven is different. You begin by adding your softened butter with the sugar and creaming them together. Then I added the eggs one at a time and mixed them in. After that I added everything else in one at a time.After it was all combined I rolled the dough into about 2 inch balls, I used the ice cream scoop as a guide. Then I rolled the cookie balls into the sugar cinnamon mixture and baked them on a parchment lined cookie pan.
They turned out perfect for us.
Creaming everything together.
I mixed the sugar cinnamon mixture on a small plate.
Rolling the cookies in the sugar mixture.
I put them on a parchment lined cookie sheet.
The crinkled edges are the best.
- 1 1/2 c butter, softened
- 1 t Vanilla
- 2 Eggs
- 2 3/4 c Flour
- 1 t Cream of tarter
- 1/2 t Baking soda
- 1/4 t Salt
- 1 t Cinnamon
- 2 T sugar
- 2 t Cinnamon
For the Cookies
- Heat the oven to 400 degrees
- Cream together sugar and butter until creamy
- Add Vanilla and eggs and mix well
- Mix in all the other ingredients
- Shape into 2 inch balls
- Roll in a mixture of 2 T sugar and 2 t cinnamon.
- Put on ungreased parchment lined cookie sheet
- Bake for approximately 8-10 minutes.
- Let cool completely
- Mine were slightly browned on the bottom.