Snickerdoodle Cookies
Sweet Snickerdoodle Cookies are crunchy and chewy cinnamon flavored pumpkin treats that are popular for a very good reason.
Servings: 18
Calories:
Ingredients
Batter
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 large egg room temperature
Cinnamon Sugar
- 5 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a large bowl: add softened butter and sugar. Use a hand held mixer; beat until smooth. Add egg and beat a bit more. Then, add vanilla extract and continue to mix until smooth.
- Add flour, salt, baking soda, cream of tartar, cinnamon and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
- In a small bowl: combine sugar, cinnamon, and mix. Set aside until ready to use.
- Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Then, gently roll the ball in the sugar mixture. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 9 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature).
- Bake for 11-13 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 18 cookies. You can double the recipe.