I don’t consider anything to be a real dessert if it doesn’t have chocolate in it… but these snickerdoodles come pretty close. In other words, they are very, very good, even if they’re not my usual cup of (chocolatey) tea. Jerry, on the other hand, LOVES anything with cinnamon, and has been working on finding and tinkering with the perfect snickerdoodle recipe.
He’s made this recipe in several variations over the last month, and I’d say we’ve finally settled on a winner. If you’d like to try this recipe yourself, we think the star ingredient is the praline pecans (or any variety of candied nuts), which was actually a little twist that Jerry came up with all on his own after finding them at Aldi. Find your favorite kind of nut and add it to your dough, get your ovens ready, and get ready to bake!
Ingredients
- 3 cups all purpose flour
- 2 tsp cream of tartar (I prefer it with 1 tsp)
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- .5 tsp salt
- 1 cup (2 sticks) butter, brought to room temperature
- 1 and 1/3 cup sugar
- 1 egg and 1 egg yolk, brought to room temperature
- 2 tsp vanilla
- 1 bag of praline pecans (Jerry’s secret ingredient, though you can use any candied nut)
Directions
- Mix all ingredients together in a mixing bowl.
- Roll dough into balls.
- Roll balls into a mixture of cinnamon and sugar to coat them.
- Place on a cookie sheet lined with parchment paper.
- Bake at 375 degrees for approximately 11 – 15 minutes depending on the size of your cookies. Enjoy.
And that’s it! If you liked this recipe, check out Jerry’s recipe for Conchas too (Mexican sweet bread).
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