Do cookie monsters live under your roof? Well they definitely live in this household, long time friends of my husband. The man loves a good cookie and so do my peeps at work. Seems like I could make cookies everyday of the week and it would never be enough. Cookies bring out the kid in all of us and an old time favorite always does the trick putting smiles on faces. I was in the mood my Mexican Vanilla Snickerdoodles because I felt like baking a classic with a twist. Crunchy edges and chewy centers coated in cinnamon sugar. Totally a winner, winner!
Mexican Vanilla Snickerdoodles
So, my twist is Mexican Vanilla however, you want to make sure it’s the real deal. Try to find pure extract if possible but no matter there is a taste difference between Tahitian, Madagascar, and Mexican. You can taste flavor difference in these cookies. If you cannot find Mexican Vanilla use what you already use. Click here for the Mexican Vanilla I used in this recipe. I know everyone’s palate is different is had by all three vanillas.
Mexican Vanilla Snickerdoodles
Meanwhile, let’s get to baking up a batch of this classic cookie. In the town near where I grew up, a bakery had the most deliciously amazing snickerdoodles known to man. I use to wish I could come up with a recipe like these cookies. I’ve tried so many recipes and as a result some were okay and some not. Not chewy yet too soft, too crunchy and believe it or not, no flavor. How it is possible? Well, very easily if ingredients are not right. Finally I found the right combination of flavor, big vanilla flavor.
Mexican Vanilla Snickerdoodles
You will love this recipe and I bet you’re saying, oh no, another snickerdoodle recipe. Put that thought out of your mind because you can never have too many cookie recipes. Trust me because I bake on a regular to bring everybody joy and happiness. It’s my happy place. So, enjoy the crunchy edges and chewy centers coated with cinnamon sugar and by all means share with those you care about. Happy Baking!
Mexican Vanilla Snickerdoodles
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 four
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
Heat oven to 375 degrees. Line two cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream together butter and granulated sugar at high speed until light and fluffy, about 3 minutes. Scrape down sides of 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 8 to 10 minutes or until bottoms and edges are light brown.
Remove from oven and allow to 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.
Note: Recipe can easily be doubled but a larger bowl is recommended using a stand mixer to prepare cookie dough. More cinnamon sugar mixture can be made if needed. Use leftovers on toast in the morning.
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. Cookies will be firmer yet still chewy.
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