I love a good snickerdoodle! Like I really LOVE snickerdoodles. If I’m not eating a giant pile of dark chocolate goodness, I want a soft, delicate, delicious snickerdoodle cookie. If you’ve only known me the last few years, you have no idea how picky of an eater I used to me. It took me a long time to like cinnamon My mom used to make me French toast without the cinnamon, that’s how much I didn’t like it. I was a fool.
So obviously I need to make up for all the time I spent away from cinnamon with extra! When I first bought the Joy the Baker cookbook, I immediately booked marked this recipe, I was just waiting for the perfect opportunity to make the cookies! Well the time had arrived! My friend Lynn, also a snickerdoodle lover, was visiting for a hot minute and I had to make her a special treat. I’ve made her snickerdoodles before, but I thought it was high time to try a new recipe.
These snickerdoodles do not disappoint! They are soft and tender, full of cinnamon and vanilla flavor. I love how round and thin they are. Don’t let the thinness fool you, these guys are still moist and chewy, not at all crispy. I used the leftover cookies to make something AMAZING, but I’m waiting to share that with you!
I tried to do a lot of step-by-step photos, let me know what you think!
Vanilla Bean Snickerdoodles
Adapted from Joy the Baker cookbook, page 220
Yield – 3 dozen cookies
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda (I know the picture shows powder, but that is a mistake, use soda!)
1 teaspoon vanilla
1 vanilla bean, split with the seeds removed
1/3 cup sugar
1 tablespoon cinnamon
- Beat together the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 4 minutes.
- Meanwhile, sift together the flour, cream of tartar, and soda onto wax paper, set aside.
- Add the eggs one at a time to the butter and beat until well combined.
- Beat in the vanilla and vanilla seeds.
- Scrape down the bowl and add the flour mix and then mix on the lowest speed. Mix until just combined.
- Place the batter in the fridge for 30 minutes.
- Preheat the oven to 350 F and mix together the remaining sugar and cinnamon.
- Use a 2 tablespoon scoop to portion out the dough.
- Roll each piece of dough into the cinnamon-sugar and place on a parchment lined baking sheet.
- Leave about 2 inches of spaces between each dough ball.
- Bake 10 minutes and then let cool on the cookie sheet before transferring to a rack to cool completely.