Snickerdoodles

By Mary Susan5.0 (1)

I’ve been to NYC one time in my life, and I loved it! My husband and I definitely ate our way through the city, but we never made it to the one cookie shop that we should have made it to. I’ve heard all about it and have seen cookies from Levain Bakery, but never tasted one. One day I will make it there. It will be glorious.

I have noticed, though, that Levain Bakery doesn’t serve Snickerdoodles. Gasp! Well, I’m here to tell you if Levain Bakery did serve up fresh warm Snickerdoodles, this would be the recipe.

These snickerdoodles are huge, thick, and perfectly chewy. I mean, look, only 6 fit on a cookie sheet.

I whipped these up a couple of years ago, and I had a friend tell me they were the best she had ever had, and she continues to rave about them to other people.

Do yourself a favor and make these cinnamony, sugary, delightful cookies today. No need to wait on Levain Bakery to add them to their menu!

Recipe

Snickerdoodles

5.0 (1)

Serves: 12 gigantic cookies

Instructions

1Preheat the oven to 350.
2In a mixer, cream together butter and sugar until white and fluffy.
3Add egg and vanilla. Make sure to add the entire amount of vanilla. The batter needs that amount of liquid to come together.
4Finally, mix in the flour, salt, and baking powder. The mixture will look crumbly, but will come together. If after a minute of mixing it hasn’t come together yet, add in a teaspoon of water and mix again.
5Place the dough into a 1/4 measuring cup and then form it into a ball.
6Roll the dough ball into the cinnamon sugar mixture and place on the cookie sheet.
7Bake for 10-12 minutes. Not longer!
8Let cookies cool on the cookie sheet for 5 minutes and then transfer to the cookie rack to cool completely.