I read a lot of food blogs, and I find myself saving a lot of fancy cookie recipes. Most of them sound awesome because they are packed full of yummy components, like quadruple chocolate caramel salted peanut butter gooey balls or something of the like. I have nothing against these types of cookies, but there is something irresistible about classic favorites like chocolate chip, peanut butter, or snickerdoodle cookies.
The key to making a classic cookie like a snickerdoodle is to use quality ingredients. When the star ingredients are simple components like butter and cinnamon, you can’t skimp on quality! The surprise ingredient in this recipe is the cornstarch, which provides moisture to the cookie, making them soft and chewy on the inside, while keeping the edges light and crispy. These cookies are best eaten the day you make them, but they will last up to three days in an airtight container.
Yields: 18-24 cookies
8 Tablespoons (1 stick) unsalted butter
2/3 cup brown sugar
2/3 cup white, granulated sugar
2 cups all purpose flour
2 Tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
½ cup sugar
3 Tablespoons ground cinnamon
Preheat your oven to 350°F.
Cream together the butter and sugars until they are light and fluffy. Add the salt and eggs and continue to beat until the batter looks uniform. Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.
Mix together the cinnamon and sugar until evenly mixed. Form balls of dough with a spoon or cookie scoop, and roll in the cinnamon sugar. Place the dough balls, 3 inches apart, onto a cookie sheet lined with parchment paper or a silpat. Lightly press down on the cookie ball flatten slightly.
Bake the cookies for 10-12 minutes, flipping the pans halfway through, until the edges of the cookies are brown. Cool on the baking sheet then transfer to an airtight container.
Source: Simply Recipes