Snickerdoodles are such a classic cookie. They are a perfect dessert to bring to a party, gathering, or simply to share with your friends. I often ask my team, “if I were to bring a treat to the gym today, what should I make?” These, along with brownies, always seem to be the most popular request. Whenever I bring them, they are gone in a jiffy!
Soft and sweet on the inside, cinnamon-y on the outside, and overall delicious, this is my go-to snickerdoodle recipe. Enjoy!
Yields18 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins
Ingredients
1 ½cupsflour
1tspcream of tartar
½tspbaking soda
salt
½cupbutter, softened
½cupgranulated sugar
¼cupbrown sugar
1large egg
1tspvanilla extract
2tspcinnamon
2tbspgranulated sugar
Directions
1
Preheat oven to 350 degrees Fahrenheit.
2
Whisk together flour, cream of tartar, baking soda, and salt. Set aside.
3
Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla then beat well.
4
Gradually mix in the dry ingredients until evenly combined.
5
In a small bowl, combine cinnamon and sugar.
6
Roll dough into balls about one inch in diameter (tip: use a melon baller to scoop the dough into evenly sized balls). Roll the dough balls in the cinnamon sugar mixture until fully coated. Place on a baking sheet lined with parchment paper.
7
Bake for about 12 minutes, until set. Remove from the oven, let cool on the pan for about two minutes, then transfer to a wire rack to cool completely (or eat them right away!).
Ingredients
1 ½cupsflour
1tspcream of tartar
½tspbaking soda
salt
½cupbutter, softened
½cupgranulated sugar
¼cupbrown sugar
1large egg
1tspvanilla extract
2tspcinnamon
2tbspgranulated sugar
Directions
1
Preheat oven to 350 degrees Fahrenheit.
2
Whisk together flour, cream of tartar, baking soda, and salt. Set aside.
3
Using a mixer, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla then beat well.
4
Gradually mix in the dry ingredients until evenly combined.
5
In a small bowl, combine cinnamon and sugar.
6
Roll dough into balls about one inch in diameter (tip: use a melon baller to scoop the dough into evenly sized balls). Roll the dough balls in the cinnamon sugar mixture until fully coated. Place on a baking sheet lined with parchment paper.
7
Bake for about 12 minutes, until set. Remove from the oven, let cool on the pan for about two minutes, then transfer to a wire rack to cool completely (or eat them right away!).
