Mom's Award-Winning Snickerdoodles

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Last updated on February 16th, 2024 at 06:37 pm

award winning snickerdoodles pin In the realm of homemade cookies, few treats can compare to the nostalgic delight of biting into a warm, freshly baked snickerdoodle. With their soft and chewy texture, delicate coating of cinnamon-sugar, and that unmistakable aroma that fills the kitchen, these cookies have captured the hearts and taste buds of generations. ‘

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The history behind these cookies:

Now, as a self-proclaimed “fancy” baker, I do not particularly enjoy baking snickerdoodles. They’re just too simple for me–I want a bit of a challenge! However, I do end up baking these often because I get requests from friends and family ALL. THE. TIME. I call them “award-winning” because I technically (oh so technically) won first prize in an office-wide baking competition at work with these. You’re impressed, right?? I beat out approximately 8 other people who entered!

I call these cookies “Mom’s Award-Winning Snickerdoodles” because I got the recipe out of a decrepit, old cook book my mom has had since before I was born. The majority of the pages were ripped and yellow–that’s how old that book was. When I was a kid and wanting to learn to bake, I found this simple recipe for snickerdoodles, and thought I would give it a try. Now, almost 20 years later, I still get requests for these cookies for family gatherings!

Whether you’re a seasoned baker, a novice in the kitchen, or simply a lover of all things sweet, Mom’s Award-Winning Snickerdoodles promise to be a real treat. So, prepare your taste buds for an unforgettable experience and get ready to discover the recipe that has made its mark on my family.

Baking the Snickerdoodles:

This recipe is so easy to make: you only need one bowl and a hand mixer (Or you can use your stand mixer).

My secret for the perfect snickerdoodle texture is, I let the butter sit out until it gets to room temperature. You want it to be solid and not at all melted when you mix your batter. If you’re impatient or short on time, you can put the butter in the microwave in 5-10 second increments, but be very careful not to melt it.

First, cream your butter and sugar with a mixer for a minute or two. You want the butter and sugar to be as fluffy as possible, and you want to make sure there aren’t any huge chunks of butter left.

After you cream your butter and sugar, add the eggs and vanilla. Mix those in until they are well combined.

Then, add your dry ingredients and mix until everything is well combined.

Finally, mix your cinnamon and sugar in a bowl. Now, I don’t really measure my cinnamon and sugar; I just add what I think looks good. I, personally, don’t like my snickerdoodles to have a ton of cinnamon, but you can always add more to your liking. Approximately 4 parts sugar to 1 part cinnamon is good.

Roll your cookie dough into balls that are about 1 inch in diameter, then throw them in the bowl with cinnamon sugar and roll them around. Make sure your cookie dough balls are completely covered in cinnamon sugar.

Arrange your cookies on a cookie sheet and bake at 400 degrees F for about 8-10 minutes. You don’t want the cookies to look golden brown on the top; if they’re golden on the top, the bottoms are probably burnt. I usually take them out of the oven when they’re still white on top, but a toothpick will come out cleanly.

That’s it! I hope your family and friends enjoy these cookies as much as mine have over the years!