Snickerdoodles! They’re just a great, traditional cookie, ya know? But I often think of them as being store-bought, never made at home. But it doesn’t need to be that way. It’s an easy cookie to make – a simple dough, chilled for a bit, then rolled in a cinnamon/sugar mixture. And, yet, I’ve only made them a handful of times myself. Craziness.
It’s like every time I flip through my recipe book, I stop at “Chocolate Chip” and quit turning pages. But lately, I’ve kept turning pages and landed a few times on this recipe. They’re just fun! Kids love them. Adults love them. And because they aren’t chocolate chip cookies, they’re just a little bit different. Just enough to make them feel really fun and unique!
My husband is a big cinnamon fan, so these are up his alley. But he took a batch to work and they were gone super quick! Which tells you that they’re attractive to lots of people too. So next time you’re searching for a cookie recipe, give this one a try!
Snickerdoodles
Ingredients
- 1/2 cup butter (1 stick) softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
Topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Cream together the butter and sugars. Add the egg and vanilla and beat until smooth.
- Add flour, salt, baking soda, and cream of tartar. Mix.
- Refrigerate dough for 30-60 minutes.
- Scoop a small amount of dough and roll into a small ball. Roll in cinnamon/sugar topping mixture.
- Bake cookies at 350 degrees for 12-14 minutes. They'll seem underdone, but they'll finish after removed from the oven.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.
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