Since neither Melissa nor I have tried baking snickerdoodles, we searched for a recipe we would both want to try and came up with one from Cooking Light.
SnickerdoodlesAfter preheating oven to 400 degrees, combine the 3/4 cup sugar, brown sugar and butter in medium bowl. Beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Lightly spoon flour into measuring cup and level. Combine flour, baking powder, 1/2 teaspoon cinnamon and salt. Whisk well. Add flour mixture to butter mixture and beat until just combined. Shape dough into balls.
Combine 1/3 cup sugar and 1 1/2 teaspoon cinnamon in a small dish. Roll balls in mixture and place 2 inches apart on baking sheets coated with cooking spray.
Bake for about 8 minutes or until tops crack. Cook for 1 minute on pans and then move to cooling rack.
So far our cookies have come out with great taste, but have been baked a bit too long, leaving the cookie on the far end of crunchy. I like them balanced well between chewy and crunchy, so we'll have to keep trying until we get it right, which means a lot of snickerdoodle cookies are in our future.