This is the best soft and chewy Snickerdoodle Cookies recipe ever. Coated with cinnamon and sugar, they never fail to put smiles on faces.
Snickerdoodle Cookies
This week my daughter, aka “the Pinterest lover”, has been salivating over goodies she has seen on Pinterest and pleaded with me to let her make something “fun” (as she says)
Who doesn’t love a good Snickerdoodle cookies? They are one of my favorites Mrs. Fields cookies growing up. This recipe is perfection! A little crisp on the outside, soft on the inside.
One of the keys to making the perfect snickerdoodle is not using too much flour. Be sure to level off your measuring cup carefully. (or if you happen to have a kitchen scale, that is by far the most precise.)
Snickerdoodle Cookies Ingredients
1 stick (1/2 cup) butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
For the topping:
2 TBSP granulated sugar
1 tsp cinnamon
How to Make Snickerdoodle Cookies
In a medium, cream the butter, brown sugar and white sugar with an electric mixer.
Add the egg and vanilla and mix until smooth.
In another bowl, mix the flour, baking soda, cream of tartar and salt.
Pour the dry ingredients into wet ingredients and mix thoroughly.
Refrigerate the dough for 30 minutes.
Preheat oven to 300 degrees.
In a small bowl, mix the sugar with the cinnamon for the topping.
Roll about 1 1/2 tablespoons of the dough into a ball.
Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. (I like to roll them twice!)
Bake for 12 to 14 minutes.
ENJOY!!
If you like Snickerdoodle cookies, try these other cookie recipes too:
- Healthier Chocolate Chip Cookies
- Cake Mix Cookies
- Molasses Cookies
- Peanut Butter Honey Cookies
- Old Fashioned Snowball Cookies
Snickerdoodle Cookies
Ingredients
- 1/2 cup butter softened (1 stick)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- For the topping:
- 2 TBSP granulated sugar
- 1 tsp cinnamon
Instructions
- In a medium, cream the butter, brown sugar and white sugar with an electric mixer.
- Add the egg and vanilla and mix until smooth.
- In another bowl, mix the flour, baking soda, cream of tartar and salt.
- Pour the dry ingredients into wet ingredients and mix thoroughly.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 300 degrees.
- In a small bowl, mix the sugar with the cinnamon for the topping.
- Roll about 1 1/2 tablespoons of the dough into a ball.
- Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet.
- Bake for 12 to 14 minutes.
Nutrition
Inspired by In the Oven
Sheila D Genova says
Very yummy delicousll I let the cookies come to room temp before cooking. Also flattened down very slightly to make sure they cooked all the way through. I used a crystalized turbindo sugar.
Grace @ The Big Reveal says
These look delish! I will have to try them with gluten free flour! Thank you so much for sharing at The Found & Foraged Linky party. I hope you will come by to see us again! The party starts tonight at 8 PM CST!
Patricia says
Hello!
Thank you for posting this recipie! We are definitely a Snickerdoodle family! I wonder if the the dough can be made ahead of time and frozen/refrigerated? Has anyone tried this? I’d love to hear your feedback! Thanks!
Andrea Fogleman says
Snickerdoodles is one of my hubby’s favorite cookies. I usually make them and more then likely will this year too. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful week.