Lara Jean’s Snickerdoodle Cookies

Christmas is officially a month away, which means my holiday baking starts *now*. To kick things off, I decided to make Lara Jean’s Snickerdoodle cookies from the book version of To All the Boys I’ve Loved before – the original inspo for my blog! Lara Jean bakes these cookies for her younger sister Kitty after they get in a fight, and even though she’s mad, Kitty simply can’t resist the warm, soft, cinnamon-sugar goodness of these Snickerdoodles, and after making them I totally understand why.

Lara Jean doesn’t actually provide a recipe for her cookies, so I developed this one on my own. They’re essentially a fluffy shortbread coated in cinnamon-sugar. I find them a bit more fussy than your average cookie, because they require the extra step of rolling the dough in the cinnamon-sugar, but they make for a perfect cozy Sunday afternoon project (I put on a cheesy Netflix Christmas movie while I made them). 

Recipe notes: I like to use a bit more cinnamon than other recipes, because it gives the cookies a richer, more colourful look, and shows off the crackles in the dough better. Additionally, if you have time, chill the dough for half an hour in the fridge before rolling out your cookie balls.

Lara Jean’s Snickerdoodle Cookies, fresh from the oven.

INGREDIENTS

  • 1 cup softened unsalted butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup flour
  • 1 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Cinnamon-Sugar Mixture:

  • 1/4 cup sugar
  • 2 tablespoons cinnamon

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Add in the add the eggs and vanilla, and cream for 1-2 minutes longer. 
  3. Mix in flour, cream of tartar, baking soda, and salt, until combined. 
  4. In a small bowl, stir together sugar and cinnamon. 
  5. Roll dough into small balls (about the size of a ping pong ball) until round and smooth, and then flatten slightly. Drop into the cinnamon-sugar mixture and using a spoon, coat evenly with cinnamon-sugar on all sides. 
  6. Place Snickerdoodles on parchment-lined baking sheet, and bake for 9-11 minutes, or until Snickerdoodles no longer look wet in centre.
  7. Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.

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