Mrs. Phillips’ Snickerdoodles Recipe (The Best Cookies Ever)
Okay, I know everyone already loves snickerdoodles. But I didn’t grow up with them, and to be honest, they’re kind of a revelation to me right now. I’m suddenly at that point in life where I’m not sure I can use “middle aged” ironically and expect to be understood. And somehow, this cookie, which is simple and frank and consistent and pleasing, is exactly the kind of cookie I need.
Snickerdoodles! They were right there all along.
Tip
Snickerdoodles are simple and perfect and equally great for kids and newly middle-aged women who just want a lightly sweet, totally frank cookie if you don't mind.
The best snickerdoodles
This snickerdoodles recipe comes from my friend Ellen, because one day our older daughter came home from her house and said, “Mrs. Phillips makes the BEST snickerdoodles, and we HAVE to make them.” So we did. She was right.
Ellen’s daughter sometimes jokes that our kid was deprived as a child because we were pretty terrible about having her watch all the childhood movies that EVERYONE ELSE was watching, so now she’s mildly pop-culture illiterate, just like I was as a kid. (We were out learning how to speak with native London accents and visiting Prague and stuff, but I can’t argue with the fact that she doesn’t know all the words to Hairspray.)
Reasonable people can disagree on which of those things is most important.
But every kid should have snickerdoodles.
Yes to snickerdoodles
Anyway. We’re all on the same page now. Yes to snickerdoodles. Noted. Happy baking. Happy holidays. Talk to you soon.
The Best Snickerdoodles Recipe, Courtesy of Mrs. Phillips
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Directions
- Preheat oven to 400°F with a rack in the center.
- Into a medium bowl, sift together the flour, cream of tartar, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle, mix the butter, sugar and eggs until light and fluffy, about three minutes. (Start on low speed and increase to medium.)
- On low speed, beat in flour mixture until just combined. Do not overmix. Chill dough for 10 minutes.
- For the coating, stir together sugar and cinnamon on a small plate. Using your hands, roll dough into 1-inch balls and roll each ball in coating to cover completely.
- Place cookies 2-3 inches apart on ungreased baking sheets and bake for about 8 minutes, until set but still soft. Cool slightly on pan before removing to a cooling rack.
