Cookies come and cookies go, but one that will always be in style is the snickerdoodle. I have to admit, if I had to choose one cookie over top of all others, it would be difficult to top what the snickerdoodle brings to the table. Yes, I love all things cookies but let’s get real, not all of them are on the same level, let alone even in the same category! A snickerdoodle cookie, on the other hand, is in a class of its own.
There are many things to appreciate about the taste of the snickerdoodle cookie. You have that slight bite of cinnamon that is included, along with the nutmeg, clove and allspice. You also have a wide variety of types of snickerdoodle cookies, even among those who use the same recipe. Some people are going to make them hard and so they snap when you eat them but for me, there is nothing like a snickerdoodle that is soft on the inside.
One other thing to love about a good snickerdoodle is the fact that it has one of the best cookie names of all time. It is one that we learn from a very young age, and we never forget it throughout our life.
1 1/2 cups all-purpose flour (6 1/2 ounces by weight)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon nutmeg
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
For the rolling sugar:
1/4 cup white sugar
2 teaspoons cinnamon
*plus a few extra pinches of the pumpkin spices, if so desired
For the icing:
1/4 cup powdered sugar
stir in enough milk, lemon juice, or other liquid to achieve brushing consistency