I like snickerdoodle cookies, so when I ran across this recipe I was intrigued.
I’m not going to spend a ton of time on the recipe because it’s really simple – but I want to say I LOVE when people put the amounts needed in the instructions section. It’s not a big deal when you’re looking at a cookbook, but when you’re trying to bake and have to keep scrolling up and down it’s just so nice to have it all in one place!
Anyway…. this recipe is easy as I mentioned. You cream the butter/sugar, add the rest of the wet ingredients; then, add your dry ingredients. Since I knew these needed to be frozen for a bit I just scooped the dough onto one small baking tray so it would fit in my freezer. The nice thing about this recipe is you could let these freeze and then put them in a freezer bag if you wanted to bake them later.
I wanted mine right away so I let them freeze about 30 minutes and then rolled them in the cinnamon-sugar mixture. I don’t think I’ve ever put cookie dough in the freezer so I was a little worried they wouldn’t be done but it didn’t seem to be an issue.
You can’t really see the sugar on some of the cookies but I promise it was there! These were very chewy and quite good; though I didn’t really taste much of the cinnamon. I’m glad I tried these but I think I’m more a fan of the classic version personally. Definitely worth trying though!
Recipe Used: Cambrea Bakes