Fluffy, pillow-like cookies dusted with cinnamon sugar. The taste of a snickerdoodle, the texture of a cake, and the size of a cookie!
1. Preheat oven to 450ºF. Line several large baking sheets with parchment paper.
2. In a bowl, mix together buttermilk and baking soda. Make sure the container has room to grow, as the mixture will likely puff up slightly. Set aside.
3. Whisk together flour, baking powder, and salt. Set aside.
4. In the bowl of an electric mixer, beat together oil and sugars. Add eggs, one at a time, and beat until mixture is smooth and thick.
5. Add buttermilk mixture to oil mixture and beat to combine.
6. With the mixer on low speed, begin to add flour mixture to oil mixture and stir until combined. Add vanilla.
7. Drop by heaping tablespoonfuls onto parchment paper. Sprinkle very generously with cinnamon and sugar. Bake in the preheated oven for 6-7 minutes, until cookies are fluffy and bounce back when touched. Cool on racks.
Baked cookies can be stored in Tupperware with wax or parchment paper between layers for several months.
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I halved the recipe and still ended up with a TON of cookies. They are delish little bites of fluffy,cake-y, cinnamon-sugary deliciousness. My cookie sheets are worn, so I found it best to undercook these slightly. These are going to be my new snickerdoodle recipe!
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