A classic staple of American cookies, Snickerdoodles are one of the best forms of stress-baking: simple, tasty, and quick, with ingredients you probably already have in the pantry! Our recipe uses Local Spicery’s signature blend Anne Davis, rather than pure cinnamon. I liked the soft hint of the milled rose; you could even add a splash of rosewater in with the vanilla extract if you want to bring out more of a floral flavor. That said, you can absolutely make this with your cinnamon or cassia of choice, or substitute in really any cinnamon-heavy blend! Next time, I might even try it out with our Pumpkin Pie Spice, for that extra little kick of ginger and clove.
INGREDIENTS:
- 1 cup unsalted butter, softened
- 1 1/2 cups + 1/4 cup sugar, divided
- 2 large eggs
- 2 tsp vanilla
- 2 3/4 cups flour
- 3 tsp lemon juice (or 1 1/2 tsp cream of tartar!)
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 Tbsp Anne Davis Cinnamon-Rose Blend
INSTRUCTIONS:
- In a small bowl, mix together Anne Davis and 1/4 cup sugar. Set aside.
- Preheat oven to 350ºF. In a large mixing bowl, cream together butter and remaining sugar until light and fluffy. Scrape down the sides of the bowl with a spatula, add in the eggs, vanilla, and lemon juice, creaming until well-mixed.
- Sift in flour, baking soda, and salt. Stir together until just combined.
- Optional: wrap and refrigerate dough for 20-30 minutes.
- For traditional cookies: Roll into small balls until round and smooth. Dip each into the cinnamon-rose-sugar mixture, coating well. Place on ungreased baking sheets, about ~1-1.5 inches apart. (For flatter cookies, press down in the center of each ball before placing on the sheets.) Bake for 9-11 minutes. Sprinkle remaining cinnamon-rose-sugar mixture over the top. Let cool on baking sheets for 3-5 minutes before removing to a wire cooling rack.
- For bar cookies: Press dough into a greased sheet pan, keeping it between 1/4-1/2 inch thickness. Coat it well in the cinnamon-rose-sugar mixture, reserving some. Bake for 25-30 minutes, or until top is golden brown and no longer soft to the touch. Top with reserved cinnamon-rose-sugar mixture, let cool in pan before scotching into squares.
