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Snickerdoodle Cookies Recipe
This is the best snickerdoodle cookies recipe. They are a little crispy on the outside and soft on the inside. Perfection for any occasion.
Course
Dessert
Cuisine
American
Prep Time
45
minutes
Cook Time
14
minutes
Total Time
59
minutes
Servings
15
Calories
151
kcal
Author
Sherri Hagymas
Equipment
Cookie Scoop
Baking Sheet
Ingredients
½
cup
butter
softened (1 stick)
½
cup
granulated sugar
⅓
cup
brown sugar
1
egg
½
teaspoon
vanilla
1 ½
cups
flour
½
teaspoon
baking soda
¼
teaspoon
cream of tartar
¼
teaspoon
salt
For the topping:
2
tablespoon
granulated sugar
1
teaspoon
cinnamon
Instructions
In a medium, cream the butter, brown sugar and white sugar with an electric mixer for about 4 minutes.
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 350 degrees.
In a small bowl, mix the sugar with the cinnamon for the topping.
Roll about 1 ½ tablespoons of the dough into a ball.
Then roll this ball in the cinnamon & sugar mixture and place on an ungreased cookie sheet. For a flatter cookie, press down the center a little.
Bake for 8 to 10 minutes until the edges are just light golden in color. They need to be soft so watch carefully the last couple of minutes.
Notes
Measure out flour carefully to avoid the cookies being too hard.
Press the balls down in the center before placing in the oven for a flatter cookie.
Nutrition
Serving:
1
cookie
|
Calories:
151
kcal
|
Carbohydrates:
22
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
16
mg
|
Sodium:
136
mg
|
Potassium:
28
mg
|
Sugar:
13
g
|
Vitamin A:
190
IU
|
Calcium:
9
mg
|
Iron:
0.6
mg