These snickerdoodle cookies are a classic recipe that everyone already knows and loves, no matter what time of year it is! Tender, buttery cookies are coated in a sweet combination of cinnamon and sugar to make them truly special! Serve them on special occasions (like Christmas) or just because!
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Instructions
Mix The Snickerdoodle Cookie Dough
Preheat the oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the 1 cups butter and 1½ cups sugar at medium-high speed for about 5 minutes, or until light and fluffy.
Scrape down the bowl and the 2 large eggs and 2 teaspoon vanilla extract. Mix for another minute.
Add the 2 teaspoon cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt. Mix until combined and then add the 2¾ cups all-purpose flour and mix on low speed only until just combined.
Portion & Bake The Cookies
In a small bowl, mix together ¼ cup sugar and 2 teaspoon ground cinnamon.
Scoop your dough into 1¼-inch balls (about 1.5 tablespoons) and use your hands to roll them until smooth. Then, roll the smoothed balls in the cinnamon sugar mixture until thoroughly coated.
Place the dough balls onto your prepared baking sheet, leaving a couple of inches of space in between each one. Then, bake in the oven at 375°F (190°C/Gas Mark 5) for 9-11 minutes, or until puffy and set.
Let the cookies cool on the baking sheet for 5-10 minutes before moving them to a cooling rack.
Notes
*This recipe is altered from the original 1963 Betty Crocker Cooky Book to my preferred use of all butter, rather than a butter and shortening combination. Vanilla extract has been added, and the baking temp and time have been modified.
You do not have to chill the dough for this recipe. However, you can if you like and the result will be a thicker cookie.
Cream the butter and sugar well, until light and fluffy (and almost white in appearance).
Don't leave out the cream of tartar, it's there for a reason! It helps to leaven the cookies, and if left out, will leave you with very flat cookies.
Do spoon and level the flour for this recipe, too much flour will result in cookies that are mound shaped and more cake-like in texture.
Don't over mix the flour once added, combine only until the flour is incorporated into the wet ingredients.
To store: Unbaked cookie dough can be portioned into balls and frozen for up to 2 months. When ready to bake, let them thaw slightly before rolling in the cinnamon sugar and baking. Leftover snickerdoodle cookies can be kept at room temperature in a sealed container for up to 1 week.
To freeze: Let your baked cookies cool completely and place them in an airtight container or storage bag. They can be frozen for up to 4 months. Thaw on the counter when ready.
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Course Christmas Cookies, Cookies & Bars Recipes, Dessert, Holiday Recipes