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!
Cook time: 10-12 minutes
Servings: 12 gigantic cookies
- 1 cup softened butter
- 1 1/4 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the cinnamon sugar mixture combine
- 1/4 cup sugar
- 1 1/2 tsp cinnamon
- Preheat the oven to 350.
- In a mixer, cream together butter and sugar until white and fluffy.
- Add egg and vanilla. Make sure to add the entire amount of vanilla. The batter needs that amount of liquid to come together.
- Finally, 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.
- Place the dough into a 1/4 measuring cup and then form it into a ball.
- Roll the dough ball into the cinnamon sugar mixture and place on the cookie sheet.
- Bake for 10-12 minutes. Not longer!
- Let cookies cool on the cookie sheet for 5 minutes and then transfer to the cookie rack to cool completely.
- These cookies are huge, hence the longer cooking time. They may seem doughy when you pull them out, but don’t cook them any longer unless you want cookies with the texture of a brick.
- Let the cookies cool completely. They will seem soft when you transfer them to your cooling rack, but once they cool completely, they firm up so nicely.
- These cookies don’t spread out a ton, so don’t feel discouraged when they come out looking similar to when you put them in the oven.
- If you prefer a flater cookie, take the bottom of a glass and smash them a little at 10 minutes baking time, and then continue to bake them for an additional 2 minutes. [/recipe]