Snickerdoodle Cookies
Thick and chewy, these Snickerdoodle Cookies are the best cinnamon spiced pillow-y cookies you’ll ever have.
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Servings: 24 cookies
Calories: 107kcal
Ingredients
Cookie Dough
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter softened
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 and line the baking sheet with a silicone sheet, parchment paper, or coat with baking spray.
- Using a mixer and a large bowl, blend butter until creamy.
- Add the white and brown sugar to your bowl and mix well.
- Mix in the vanilla extract and egg until well combined.
- Add the flour, baking soda, salt and cream of tartar to your bowl. Mix thoroughly and set aside.
- In a small bowl, prepare the cinnamon mixture that you will use to coat your cookie dough by combining the 1⁄4 c sugar with 2 tsp of cinnamon and mix well.
- Next, using a tablespoon, scoop the cookie dough and form a ball using your hands.
- Roll the ball in the cinnamon sugar mixture and place onto your baking sheet. Repeat to desired amount.
- Bake in the oven for 12 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet and transfer to a cooling rack to cool completely.
- Enjoy!
Notes
- Ran of out of cream of tartar or don’t have any on hand? No worries, try these substitutes: lemon juice, baking powder, or distilled vinegar.
- Don’t over bake the cookies as we want chewy and soft snickerdoodles. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
- Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
- Roll the cookies in the cinnamon sugar mix right after forming them so the cinnamon really sticks. If you wait too long it doesn’t adhere as well. Rolling the dough in your hands heats up the outside slightly and helps the sugar stick.
- To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
- Make sure your butter is softened and your egg is room temperature before mixing.
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.4mg