“What kind of cookies should we make?” I asked my husband. It was a Friday evening during quarantine, and we had established a weekly tradition of making a sweet treat to wrap up our week.
(We needed something to look forward to during that season! So we made an event out of baking something yummy every Friday, and then we portioned out just enough for each of us to have one serving everyday for the following week.)
My husband instantly shot out, “Let’s make my grandma’s snickerdoodle cookies!”
Unfortunately his grandma died before I had the pleasure of meeting her, which meant I hadn’t enjoyed her infamous snickerdoodles yet. But I had a feeling that I would thoroughly enjoy them. His mom sent over her original recipe and we got baking!
The base ingredients are butter, peanut butter, sugar, more sugar, and vanilla. Umm, that sounds like a great start! Then we mixed in the dry ingredients until a thick, sticky dough formed. We got out hands dirty to roll out dozens of peanut butter balls.
I rolled each ball into more sugar, and placed them on a baking sheet. My husband artfully mastered the task of smashing each ball with a fork, leaving behind a hashtag-like grid.
Insider tip: you should definitely lick the bowl clean while the cookies are baking!
I allowed the cookies to cool for about three minutes on the pan…but then my inpatience won and we dug in! Slightly crispy around the edges, gooey in the middle, and bursting with peanut butter flavors.
If you trust Grandma, try her snickerdoodle recipe!
Grandma’s Snickerdoodle Cookies
Grandma always makes the best cookies! If you trust Grandma, try this recipe for classic snickerdoodle cookies!
Ingredients
- ½ cup butter, softened
- ½ cup peanut butter
- ½ cup sugar, plus extra
- ½ cup brown sugar
- ½ tsp vanilla
- 1 egg
- 1 ¼ cup all purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
Instructions
- Cream butter, peanut butter, sugar, brown sugar, vanilla, and egg.
- Stir together the flour, baking soda, and salt. Then gradually stir into the creamed mixture.
- Roll batter into 1 inch balls.
- Pour extra sugar onto a plate, then roll the balls into the sugar until fully coated.
- Place 2 inches apart on an ungreased baking sheet.
- Crisscross with fork tines.
- Bake at 375°F for 10-11 minutes.
- Cool slightly on the pan, then let finish cooling on a cooling rack.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 371mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 6g
