Snickerdoodle
The best Snickerdoodle recipe with butter, sugar and flour. These Snickerdoodle cookies are rolled in cinnamon sugar, chewy, tasty, and easy to make for festive holidays!
Servings: 24 Pieces
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar plus 2 tablespoons divided
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Cream butter and 1 cup sugar until light and fluffy; beat in the egg and vanilla. In another bowl, whisk together the flour, baking soda and cream of tartar.
- Add the flour mixture gradually into the creamed mixture, until it forms a dough. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in the cinnamon sugar until nicely coated. Place the dough balls 2-inch apart on ungreased baking sheets.
- Press down in the center of the ball before baking in the oven. This helps to keep the Snickerdoodles from puffing up in the middle.
- Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition
Serving: 24g | Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 45mg | Fiber: 1g | Sugar: 8g