Snickerdoodles

You can never go wrong with a classic cookie, especially a good chewy snikerdoodle.

Hope you’re not getting tired of me posting cookies recipes because after Thanksgiving it’s cookie season! I’ve just gotten a head start because I’ve had too many cookie ideas lately that I cannot contain them all. Granted snickerdoodles are not exactly ground breaking, but they are a classic for good reason. Especially when they are made with my chewy sugar cookie as the base.

Oddly enough, despite how much people love them, I feel like they are under represented in the cookie world. Think about it: when was the last time you saw them on a cookie tray? Watch you all are going to say they are on there all the time in which case I will say you are living life properly. They may not be my #1 favorite cookie of all time but they certainly have a special place in my heart.

I thought today was a great day to share these because they are easy to make and a perfect dessert substitute in case you’re not all about pie for Thanksgiving. Or if you’re not into Thanksgiving and just want some yummy cookies that are perfect for the season. Today is also my mom’s birthday! I wish I could share some of these with her today as she’s almost as big of a cookie monster as I am (so is my dad, no wonder why I’m cookie obsessed).

But wait, in case you thought ice cream season was over, I also made some ice cream sandwiches one of the seasonal flavors of Indulgence Ice Cream – apple butter! Sweet glory did that combo taste good. If you’re not lucky enough to live in Columbus to get your hands on some, you could try pumpkin ice cream as well which I’m sure has to be in the shelves in most freezer sections these days.

Three years ago: No-Bake Pumpkin Spice Cookie Butter Pie

Four years ago: Roasted Poultry Stock

Five years ago: Thanksgiving Recipe Roundup (2013)

Six years ago: Peanut Butter Marshmallows

Eight years ago: Buckeye Candies

SNICKERDOODLES

Makes approximately 1-1/2 dozen cookies

COOKIES

2 cups all-purpose flour

1-1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cream of tartar

1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature

1-1/2 cups sugar

1 egg, room temperature

1 Tbsp milk

1 tsp vanilla extract

COATING

1/4 cup granulated sugar

2 tsp cinnamon

1/2 tsp nutmeg

Directions:

1. In a medium bowl, Whisk together flour, baking soda, salt, and cream of tartar. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Combine sugar, cinnamon, and nutmeg in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the cinnamon-sugar, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from my Chewy Sugar Cookies.