There are few cookie names as fun as snickerdoodles. It’s worth making them just to be able to say “snickerdoodles”. It always puts a smile on my face. And makes my kids giggle!
Until I first made snickerdoodles cookies, I thought that cream of tartar was only something used in making homemade playdough!
Snickerdoodles cookies recipe:
1/2 cup unsalted butter, softened
1/2 cup sugar, plus an additional 1/4 cup
1/3 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt, optional
2 tsp. cinnamon
- With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
- Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
- Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
- Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
- Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
- Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
- Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2″ apart on the baking sheet.
- Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.
All that’s left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.
If you’re a fan of snickerdoodles, you will surely want to try out our Eggnog Snickerdoodles. They smell as good as they taste!