Thursday, December 1, 2011


I always wondered why these cookies are called snickerdoodles....they should be called happydoodles.  This cookie really made me smile.

I'm on a quest to try cookie recipes that DO NOT include chocolate...crazy, right?  I mean chocolate really completes the cookie.

Now, don't get me wrong, I like snickerdoodles - A LOT.  BUT, if they are next to a chocolate chip cookie, or chocolate chip with oatmeal cookie or an Oreo, it doesn't stand a chance. 

This snickerdoodle recipe is definitely worth a try...they are fluffy and soft AND delicious.

Fat Fluffy Snickerdoodles (adapted from How Sweet It Is)

 makes 16-20 cookies

1/2 cup butter, at room temperature
1 cup sugar
1 tablespoon brown sugar
1 egg
 1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons buttermilk
1/4 cup sugar + 1 tablespoon cinnamon for dipping


~ Preheat oven to 350.
~ Cream butter and sugars with an electric mixer until smooth.
~ Add egg and vanilla, mixing well until combined, about 2 minutes.
~ Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together.
~ If dough is still crumbly, add buttermilk 1 tablespoon at a time until it comes together.  
~ Refrigerate for 30 minutes.
~ In a bowl combine remaining sugar and cinnamon.
~ Remove dough from fridge and roll into big 1 1/2 inch balls.
~ Dip in cinnamon sugar mixture and place on baking sheet.
~ Bake at 350 for 10-12 minutes.

Stay Sweet!

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