The only Snickerdoodle recipe you need is right here! They have perfect crisp edges and are chewy in the middle, which is the ultimate texture combination for a cookie! These Snickerdoodles are simple to make and quick to bake!
Many Snickerdoodle recipes contain cream of tartar but this one does not. I love Snickerdoodles but do not appreciate the metallic taste of cream of tartar. I don't think skipping this ingredient makes these Snickerdoodles any less of a cookie and I think you'll agree!
These are quick to whip up and easy to make with little helpers. My boys love rolling the dough into a ball and then rolling them in the cinnamon and sugar. Making the biggest mess possible, of course!
- brown sugar
- unsalted butter
- baking powder
How to make Snickerdoodles
The first thing you will want to do is preheat the oven to 400° and line two cookie sheets with parchment paper or a baking mat.
Prepare the dough
In the bowl of your mixer or in a medium bowl, combine ¾ cup sugar, brown sugar, and butter. You will mix this at a medium speed until it is light and fluffy. Next, add the vanilla and egg and beat at a medium speed until combined.
In another medium bowl, combine the flour, baking powder, 1 teaspoon cinnamon, and salt. Stir with a whisk until combined. Now you will add the flour mixture to the sugar mixture and beat on low just until combined.
Prepare Cinnamon and Sugar
In a small bowl, combine the remaining ¼ cup sugar and 2 teaspoons of cinnamon. Stir to combine.
Prepare the Cookies
Using a small cookie scoop, place dough into the palm of your hand. You will roll the dough into a ball and then roll the ball in the cinnamon and sugar mixture. Place the dough balls about 2 inches apart on a cookie sheet and bake them for about 10 minutes or until the tops crack. Once you remove them from the oven, allow them to cool for 2 minutes and then remove them from the pan to cool on a wire rack. (We never quite make it through the whole cooling process before devouring!)
Both the dough and the already baked cookies can be put in the freezer for safe keeping.
To have frozen dough that you can pull out and bake whenever you please, make the dough, roll it in the cinnamon and sugar and then place the dough balls on a cookie sheet. Put the cookie sheet in the freezer for 30 minutes before placing dough balls in freezer safe container or bag. When you are ready to bake them, take them out of the freezer, place them on a lined cookie sheet and cook for 12 minutes at 400° or until the tops crack.
To freeze completely cooled cookies, place them in a freezer safe container or bag and put them in the freezer until you are ready to eat them! They will need just a couple minutes to thaw, unless you love a frozen cookie (like me!)
- 1 cup sugar
- ⅔ cup brown sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cup flour
- 1 teaspoon baking powder
- 3 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 400°. Line baking sheet with parchment paper or a baking mat.
- In a medium bowl or the bowl of your mixer, combine the sugar, brown sugar, and butter. Beat at a medium speed until it is light and fluffy. Add the vanilla and egg and continue beating until combined.
- In a separate medium bowl, combine the flour, baking powder, 1 teaspoon cinnamon, and salt. Stir with a whisk to combine. Add the flour mixture to the sugar mixture and beat on low just until combined.
- In a small bowl, combine the remaining ¼ cup sugar and 2 teaspoons cinnamon. Stir to combine.
- Using a small cookie scoop, place dough into the palm of your hands. Roll the dough into a ball and then roll the ball in the cinnamon and sugar mixture. Place cookies about 2 inches apart on cookie sheets. Bake for 10 minutes or until the tops crack. Cool on pans for 2 minutes before removing them to a wire rack to cool completely.
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