People have different tastes in cookies


I have a good friend who owns Sweets Handmade Candies in Reno, Nevada, and she spoils me and my family with boxes of beautiful chocolates. I wanted to return the favor and send her some of her favorite cookies, Snickerdoodles.

People have different tastes in cookies. Some people like cookies that are flat and crisp, while others like them soft and chewy. I have formulated this recipe to be a combination of each. One of my rules is to let the dough chill before portioning and again after portioning. This allows the gluten to relax and the cookie to hold its shape without being tough.

To portion the dough into balls, I use a portion scoop or ice cream scooper with a thumb release. The technical name for this tool is stainless steel disher. I like the number 30, 1-ounce size.


In a mixer bowl, cream together until light and fluffy:

  • 2 sticks of soft unsalted butter
  • 1 1/2 cups granulated sugar

Stop the mixer often to scrape the sides and bottom of the bowl to ensure even distribution. Add to butter/sugar mixture:

  • 2 large eggs

In another bowl, sift together:

  • 2 3/4 cups all-purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • Pinch of salt

Add dry ingredients to the butter/sugar mixture and mix briefly until dough just comes together. Cover dough and chill for approximately 30 minutes.

Mix together in a separate bowl:

  • 1/3 cup granulated sugar
  • 2 Tbsp. cinnamon

Portion the dough into 1-ounce balls (2 Tbsp). Roll generously in the cinnamon sugar mixture. If you like extra cinnamon sugar on top, flatten the ball slightly and sprinkle on more of the mixture.

Place the balls about 2 1/2 inches apart on a baking sheet lined with parchment paper. Chill the balls for approximately 30 minutes.

Preheat oven to 375 degrees. Bake for approximately 12 minutes. For chewy cookies, pull them out of the oven while they still look a little shiny in the middle. They will continue to bake after they come out of the oven. For crisper cookies, bake until light brown.

Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a graduate of California Culinary Academy, former chef/owner of a bakery and restaurant, and former school district food service director. For more information about the Culinary Institute of Montana at FVCC, visit