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Snickerdoodle Cookies

Snickerdoodle Cookies

These are, by far, my very favorite cookie. I am a big fan of cinnamon so these cookies always make me smile. My son had a buddy over to hang out today so I made a batch of these cookies for them. I love this recipe–the cookies turn out crisp on the edges but soft in the middle and so tasty. I made the cookies on the small side so my kids could have a treat in their lunch boxes this week too. The snickerdoodles were a big hit with all the kids and my husband loved them too.

Snickerdoodle Cookies

How to Make Snickerdoodle Cookies

Combine the flour with the baking soda, cream of tartar, and salt until well mixed.

Beat the softened butter with the white sugar and brown sugar until creamy with a hand mixer. Add the vanilla and egg then mix until well combined. Slowly add the flour mixture to the butter mixture until mixed thoroughly. Place into the refrigerator for 20-30 minutes to harden.

Preheat the oven to 350 degrees and line a baking tray with a silpat mat.

Combine the 1/4 cup of sugar with the cinnamon and mix well. Roll the dough in a small ball then toss in the cinnamon/sugar mixture. Place on the silpat mat lined baking sheet then lightly press the dough with your hand to slightly flatten. Place dough 2 inches apart on the baking sheet.

Snickerdoodle Cookies

Place the baking tray into the oven and bake for 8-9 minutes. Side Note: If you like crispier cookies, cook for 9-10 minutes. Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a cooling rack. Serve with ice-cold milk. Enjoy!

Snickerdoodle Cookies

 

Snickerdoodle Cookies

Snickerdoodle Cookies

Prep Time: 10 minutes
Cook Time: 9 minutes
Servings: 22 -24 small cookies

Ingredients

  • Dough:
  • 1 ½ cups flour
  • ½ tsp baking soda
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • cup brown sugar packed
  • 1 large egg
  • 1 tsp vanilla extract
  • For Rolling:
  • ¼ cup white sugar
  • 2 tsp cinnamon

Instructions

  • Combine the flour with the baking soda, cream of tartar, and salt until well mixed.
  • Beat the softened butter with the white sugar and brown sugar until creamy with a hand mixer. Add the vanilla and egg then mix until well combined. Slowly add the flour mixture to the butter mixture until mixed thoroughly. Place into the refrigerator for 20-30 minutes to harden.
  • Preheat the oven to 350 degrees and line a baking tray with a silpat mat.
  • Combine the 1/4 cup of sugar with the cinnamon and mix well. Roll the dough in a small ball then toss in the cinnamon/sugar mixture. Place on the silpat mat lined baking sheet then lightly press the dough with your hand to slightly flatten. Place dough 2 inches apart on the baking sheet.
  • Place the baking tray into the oven and bake for 8-9 minutes.
    Side Note: If you like crispier cookies, cook for 9-10 minutes.
    Remove from the oven and let cool on the baking tray for a few minutes before transferring them to a cooling rack. Serve with ice-cold milk. Enjoy!
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17 Comments

  1. I love, love, love snicker doodles! My grandmother gave me her recipe many years ago, and I make them often. Your recipe is very similar!

  2. I love these, too, although I don’t roll them in the sugar – protecting my dearly beloved from way too much sugar, after all. I”ve been making more cookies of late, because with Mark being the only one at home now (*sob* empty house *sob*), he doesn’t want cake, pie or any other sweets – just cookies or brownies.

  3. LOL! I just made these too! I was signed up to make snacks for church fellowship hour and these are such an easy and fast cookie to bake … I put a little cardamom in my sugar and cinnamon spice mix.