Snickerdoodles are known not only for their distinct name, but also for their cinnamon-dosed sugar cookie flavor. Typically, snickerdoodles are crispier and thinner than many other cookie varieties, such as chocolate chip or peanut butter. Some people prefer a softer, chewier, richer texture, and you can adjust your recipe to achieve this quality. For example, the website The Kitchn recommends adding an extra egg to your dough to improve the softness of your snickerdoodles. Keeping your cookies soft is just as easy to accomplish.
Preheat your oven to 350 F. In a large bowl, mix the flour, salt and baking soda. Add the softened butter and half of the cinnamon and nutmeg; continue mixing until thoroughly blended.
Add all of the brown sugar and 1 cup of the white sugar, saving the rest for later. Gradually add the eggs, beating the mixture until it is fluffy.
Combine the rest of the cinnamon and nutmeg with the remaining white sugar in a small bowl. Form 1-inch balls out of the dough in your hands and roll them in the cinnamon-sugar mixture.
Place the cookie dough balls 1 inch apart on lightly greased baking sheets. Flatten them slightly using the bottom of a juice glass.
Bake for 8 to 10 minutes or until very lightly browned. Remove from the oven and allow to cool completely before transferring to serving plates.
Store the snickerdoodles in a sealed jar or tin with a couple of fresh slices of white bread laying over top. The bread helps maintain the cookies' softness and freshness for up to a week.