Snickerdoodles

Course: Dessert

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: Dairy, Fall, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 135kcal

Perfect softness on the inside with a crisp, cinnamony outside, Snickerdoodles are my all time favorite cookie. I’ve had so many different versions, that I’m practically a connoisseur. When putting together my own recipe, I was extremely particular. The cookie itself had to be buttery and soft. The outside had to be just the right amount of cinnamon flavor with enough sugar to create a crispy exterior.

Print Recipe

Equipment

Sheetpan
Cookie Scoop
Cookie Jar

Ingredients

COOKIES

1-½ Sticks Butter/Margarine
¾ Cups Sugar
1 Egg
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
2 teaspoons Cream of Tartar
1 teaspoon Kosher Salt
1-½ Cups Flour

CINNAMON SUGAR

2 Tablespoons Sugar
1 Tablespoon Cinnamon

Instructions

Gather your ingredients and preheat oven to 375.
Cream the Butter and Sugar with a mixer until pale yellow and fluffy.
Mix in Egg until combined.
Add Vanilla Extract, Baking Soda, Kosher Salt, and Cream of Tartar, Mix.
Mix in ½ the Flour.
Mix in remaining Flour.
Mix up the Cinnamon Sugar.
Using a cookie scoop, scoop up a flat scoop of dough and roll it into a ball in your hands. Then roll that ball in the Cinnamon Sugar mixture.
Place the coated dough balls on a parchment lined sheet pan or cookie sheet. Bake at 375 for 10-12 minutes. Do not bake until browned at all.
The cookies will be very soft when first out of the oven. Carefully transfer from the pan with a good spatula to a cooling rack. Cookies will set up as they cool.

Video

Notes

Cookies are sooo delicious for several days if stored well. Keep in tupperware, or a baggy, or a cookie jar.

Nutrition