Easy Snickerdoodle Recipe

Name: Easy Snickerdoodle Recipe
Prep time: 10 min
Cook time: 19 min
Total time: 30 min
Yield: 23 servings
Ingredients: 1 cup butter (softened); 1 1/2 cups sugar; 2 large eggs; 2 3/4 cups flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons sugar; 3 teaspoons cinnamon; 1 teaspoon vanilla extract

This Easy Snickerdoodle Recipe is my favorite holiday cookie. These sugar cookies are rolled in cinnamon and sugar and soft when you bite into them. You can whip these up in 10 minutes and then just let the oven do the magic.

Prep10 min
Cook19 min
Total30 min
Makes23 servings
Calories189

Ingredients

23 servings

1 cup butter (softened)
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
1 teaspoon vanilla extract

Method

1
Preheat oven to 350°F.
2
Mix softened butter, sugar, vanilla extract and eggs thoroughly in a large bowl.
3
Combine the flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into the butter mixture.
4
Chill dough in the fridge in a large bowl. I also suggest chilling an uncreased cookie sheet for about 15 minutes in the fridge.
5
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
6
Scoop 1 inch globs of dough into the sugar and cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.
7
Place on chilled ungreased cookie sheet, and bake for 10 minutes or until just set and just turning golden brown. Remove from oven and set on a cooling rack immediately.

Notes

Both cream of tartar and baking soda is used in the cookie dough to help the cookies rise and puff up in the oven. However, cream of tartar also gives these cookies a bit of a tang and also helps create the chewy texture we all associate with the snickerdoodle cookie. Store the cookies in an airtight container, on the counter top, for up to 5 days. A trick my mom taught me is to add a half slice of white bread to the container of cookies. The cookies will absorb the moisture of the bread and stay soft longer. When you are ready to serve the cookies make sure to thaw them overnight in the fridge and then let them come to room temperature right before serving. To freeze, ensure the cookies have cooled completely. Then store them in an airtight container in layers with a parchment paper in between each layer. You can freeze the cookies for up to 6 months.

Per serving

Carbs26 g
Protein2 g
Fat9 g
Fiber1 g

Also filed under

Vegetarian Desserts

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