Snickerdoodles Recipe

This is an old fashioned recipe for the delicious American classic cookie, Snickerdoodle! Full of cinnamon flavor and delicious!

5 from 7 reviews

This Snickerdoodles recipe makes the best cookies! These Snickerdoodle cookies are soft, chewy, buttery and covered in cinnamon sugar! This Old Fashioned Snickerdoodle recipe is the absolute best!

Course Baking, Dessert

Cuisine American

Keyword Snickerdoodles

Prep Time 10

Cook Time 15

Servings cookies

Calories 48kcal

Author Chef Kathy McDaniel

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ pound 1 stick cold unsalted butter, cut into pieces
¾ cup sugar plus ¼ cup for dusting
1 ½ teaspoons cinnamon plus 1 tablespoon for dusting
1/8 teaspoon salt
1 ½ teaspoon vanilla extract
1 large egg

Instructions

Sift together the flour, baking soda and cream of tartar into a medium bowl. Set aside.
Using a standing mixer fitted with the paddle attachment or a hand mixer, cream the butter for about 2 minutes or until pale yellow. Scrape down the sides of the bowl. Add the ¾ cups sugar, 1 ½ teaspoons of cinnamon and the salt. Mix on medium speed until well incorporated and smooth. Stop the mixer and scrape down the sides of the bowl.
On low speed, add the vanilla and egg and mix until well incorporated. Do not over mix. Slowly, add the flour mixture. Mix until all the dry ingredients are well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
Remove the dough from the mixer and cover it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350 degrees F. Adjust the rack to the lower third of the oven. Line 2 baking sheets with baking mats or parchment paper.
In a plate or medium bowl, combine the remaining ¼ cup of sugar and the remaining 1 tablespoon of cinnamon. Remove the chilled dough from the refrigerator. Pinch off pieces of dough and form them into 1 – inch balls.
Roll the balls of dough into the cinnamon sugar until nicely coated. Place them in the baking sheet 2 inches apart from each other. They will expand.
Bake for 12 to 15 minutes or until the cookies look firm and dry, turning the baking sheet front to back halfway through the baking. Remove from the oven and carefully with a baking spatula place the cookies in a cooling rack. Cool for at least 5 minutes before serving and 25 minutes before storing in an airtight container.

Notes

The dough will keep well in the refrigerator for up to a week. Just make sure is properly wrapped in plastic. You can freeze the dough for up to 1 month, tightly wrapped in plastic wrap and place inside a freezer zip top bag.

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