Snickerdoodles are one of my family’s favorite fall cookies! And nothing says fall like snickerdoodles & chicken and dumplins (not dumplings…no proper pronunciation here ha!) at my house! This combo came about as a bit of a bribe to get out of tackling the crowds at our local fall festival when our kids were younger….and the tradition just stuck with my kids! So. now that they are teenagers we make all the goodies and then my teenagers venture out to The Encampment with their friends.
The Encampment is this great fall festival that our small town puts on each year. If you have any history buffs in your family y’all will love this event! You get a peek into what life was like back in the 1700s and early 1800s all while paying tribute to Illinois’ rich frontier history. Historical re-enactors and skilled craftspeople representing French, British and Americans gather at the Encampment to demonstrate the skills and lifestyles of early residents in this area. Authentically-garbed troops face off in the Battle of Drouillard Creek. The Encampment is rich with history, crafts and OH. THE. FOOD…..it is well known for it gigantic smoked turkey legs, chicken-n-dumplings, apple crisp and snickerdoodles the size of your face !!
Ok, back to this great cookie recipe … it makes massive, thick and soft snickerdoodles brimming with that classic cinnamon-y goodness.
Ingredients:
For the cookies:
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) butter
- 2 eggs, room temperature
- 1 teaspoon vanilla extract (or more if you’d like!)
- 3 1/2 cups flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoon cinnamon (or more, if you’d like)
For the cinnamon sugar coating:
- 2 Tablespoon granulated sugar
- 6 teaspoons cinnamon
Instructions:
- In a large bowl cream together the butter and granulated sugar once cream add the egg and vanilla. Mix until incorporated.
- In a separate bowl, mix together the flour, baking powder, baking soda, cream of tartar and salt.
- Slowly add the flour mixture to the egg & sugar mixture. Mix only until incorporated..don’t over mix.
- Chill for two hours or up to 48 hours. Remove from the fridge for about 15 minutes before rolling into balls. Roll into balls that are about three Tablespoons big.
- Then roll them in the sugar and cinnamon mixture. If you don’t use the dough within that time, freeze it. A trick that I have is to roll the balls before I freeze them for easier baking. When you bake them from the freezer, let the dough thaw on the counter for a half hour.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat. Bake for 12-14 minutes, or until the first brown appears.
Makes: 2.5 dozen cookies
Enjoy!
See my post about my Grandma Arlene’s Famous Chicken-n-Dumplins
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