Snickerdoodle
The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter (softened)
- 1 cup sugar (plus 2 tablespoons divided)
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions
- 1
Preheat oven to 375°F (190°C). Cream butter and 1 cup sugar until light and fluffy; beat in the egg and vanilla. In another bowl, whisk together the flour, baking soda and cream of tartar.
- 2
Add the flour mixture gradually into the creamed mixture, until it forms a dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- 3
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in the cinnamon sugar until nicely coated. Place the dough balls 2-inch apart on ungreased baking sheets.
- 4
Press down in the center of the ball before baking in the oven. This helps to keep the Snickerdoodles from puffing up in the middle.
- 5
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.