Mexican Vanilla Snickerdoodles

Mexican Vanilla Snickerdoodles

2 minute read

Butter. Eggs, Sugar, Flour. Cinnamon and Vanilla. I dare you to read those words and not think about cookies! Sometimes, simple treats are the most enjoyable. I love these Snickerdoodle cookies for their simplicity and the taste of cinnamon and rich buttery goodness. With your Mexican Vanilla from this month's Good Things Gourmet box, your Mexican Vanilla Snickerdoodles are even more special. 

Here's What You Need

  • 1 1/2 cups unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons pure Mexican vanilla extract
  • 3 1/2 cups unbleached all-purpose flour
  • 3 teaspoons cream of tartar
  • 1 1/3 teaspoons baking soda
  • 1/4 teaspoon sea salt

Cinnamon Sugar Mixture:

  • 1/3 cup granulated sugar
  • 1 Tablespoon ground cinnamon

 Here's What You Do

  • Heat oven to 375 degrees. Line two cookie sheets with parchment paper and set them aside.
  • In the bowl of a stand mixer, cream butter and granulated sugar at high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  • Add in eggs one at a time, beating well after each addition. Pour in vanilla and mix well.
  • In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Mix into butter mixture until thoroughly combined.
  • Combine 1/3 cup sugar and cinnamon in a small dish.
  • Roll cookie dough into walnut-sized balls and roll in cinnamon-sugar mixture.
  • Place cookie dough on parchment-lined cookie sheets 2-inches apart.
  • Bake cookies for 8 to 10 minutes or until bottoms and edges are light brown.
  • Remove from oven and cool 2 minutes on sheets, then move to wire racks to cool completely.
  • Makes about 3 dozen cookies, depending on what size cookie you desire.

Cookie dough can be chilled for 30 minutes to overnight if too soft before rolling into balls. For the ultimate classic cookie, use all shortening or half butter and half shortening. Mexican Vanilla Snickerdoodles will be firmer yet still chewy. The recipe can easily be doubled, but a larger bowl is recommended using a stand mixer to prepare the cookie dough. 

More cinnamon sugar mixtures can be made if needed. Use leftovers on toast in the morning. Pair these Mexican Vanilla Snickerdoodles with ice-cold milk, gourmet coffee, or hot tea! 

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