Snickerdoodles always make me think of my grammy and grandad. When I was little they lived in the house right down the street from me and my family and it seems like every time my brother and I spent the night there, Grammy made snickerdoodles for dessert. (That is by no means a complaint, and it’s quite likely that we enjoyed other yummy desserts there, but I remember the snickerdoodles in particular.)
We would have dinner on the deck, and then Grandad would give me and my brother “horseback” rides on his back around the house while Grammy baked the cookies. I always loved them and thought they were so unique with their slightly crackly tops, super-soft center, and cinnamon sugar coating. They were definitely not like chocolate chip cookies, but then they weren’t totally like sugar cookies either.
The recipe I have for you today isn’t the one my grammy used. It’s the new, updated, vanilla bean version, slightly adapted from the Joy the Baker Cookbook. Her simple addition of vanilla bean seeds is so good!! If your vanilla beans are on the thin side, don’t be afraid to use more seeds… I’d say even 1 small vanilla bean wouldn’t be too much. I also used a little bit less sugar, and a little bit more cinnamon :) Enjoy!!
Recipe slightly adapted from the Joy the Baker Cookbook
For the cookies:
2 ¾ cups (12 ounces) white whole wheat flour (or all-purpose)
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 scant cup (6.5 ounces) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ vanilla bean, seeds scraped
For the cinnamon-sugar coating:
1 ½ teaspoons ground cinnamon
¼ cup granulated sugar
Combine the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
In a larger mixing bowl, cream the butter and sugar until well combined. Beat in the eggs, one at a time. Mix in the vanilla extract and the vanilla bean seeds.
On low speed, add the flour mixture until it’s almost combined, then use a spatula to finish incorporating the flour.
Chill the dough in the refrigerator, covered, for 30 minutes. Meanwhile, stir the cinnamon and sugar together in a small bowl.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Take the dough out of the fridge and form equally-sized cookie balls (heaping tablespoons). Roll them in your palms to make them smooth and round, then roll them each in the cinnamon-sugar, making sure they’re fully coated.
Bake for about 12-15 minutes, until the edges are golden. Cool slightly on the baking sheet before eating or cooling completely.