Tanya's Snickerdoodles

SUBMITTED BY: Tanya Carriker PHOTO BY: kissthecook

"A wonderful, delicious cookie that makes everyone's mouth water."

SERVINGS & SCALING

Original recipe yield: 50 cookies

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INGREDIENTS

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar

READ REVIEWS (52)

DIRECTIONS

Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.

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REVIEWS

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Reviewed on Feb. 24, 2007 by AcademiaNut

I used to work at a bakery and snickerdoodles were a customer favorite. I could never figure it out because I found those cookies to be dry, flat, and only vaguely cinnamon-y. I tried this recipe because my husband loves snickerdoodles and this was the first one that popped up on my search....And I need search no further. These cookies are fabulous. A slight crunch on the outside, a light texture on the inside that literally melts in your mouth. I omitted the almond extract because I detest the flavor, and I added a teaspoon of cinnamon to the flour. I also recommend using Saigon cinnamon (I think Spice Island is the brand I use)if you really enjoy a powerful cinnamon flavor.

3 users found this review helpful

Reviewed on Jul. 8, 2004 by BETHK98

I really enjoyed these cookies. My mom always made these cookies but I must say, mine have a little extra crunch on the outside and softness in the inside.. I doubled the recipe and had no problems!!

3 users found this review helpful

Reviewed on Dec. 19, 2003 by MARSHAGAL

These are terrible. I followed this recipe exactly, my 13 year old daughter will testify to that, since she helped me, and for the life of me, I don't know how a 5 star rating came about on this cookie. They were so awful. I mean BAD. Perhaps the almond extract makes them even worse, but this cookie had a hard doughy taste without much taste of anything else. Since it called for a 2 hour chill, I not only wasted ingredients, but time.

3 users found this review helpful

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