Snickerdoodles

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

Directions:

~ 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!