The snickerdoodle is a classic cookie.  Funny part is the fact I’d never really had a snickerdoodle before meeting Tia.  She introduced me (and my daughter) to the world of a soft sugar cookie rolled in a cinnamon/sugar coating.  The concept sounds so simple, but as we’ve discovered through several tastings of snickerdoodles all over Oregon, it’s not as easy as it looks.

Success for the cookie is in the balance of cookie to sugar.  We’ve tried huge cookies where the sugar crust was sparse, hard cookies that didn’t give the comfort of a chewy consistency, and the worst of all gooey cookies on the edge of raw.  From our tastings, we’ve agreed Tia’s staple of the Betty Crocker Snickerdoodle is one of the best recipes around.  It has all of the best elements with a generous coating of sugar, a crisp outside edge with a soft middle, and the chewiness of a good homemade cookie.

If you don’t believe me about the awesomeness of this cookie, ask my 6-year-old daughter.  When she tried a local bakery’s version, she snubbed her nose and declared Tia’s were better.  On another occasion she asked if I would ask Tia to make her some of these cookies.  When I told her Tia was busy and we could try to make them together, she gave me a sideways look and said “Maybe she’ll do it if you whisper the question.”  Needless to say, Tia melted with the story, and my daughter ended up with a boatload of cookies.

Rating: Classic Delish