Snickerdoodle cookies are familiar flavors combined in just the right way to create one of the most perfect bites I’ve ever tasted!
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The simple goodness of a great cookie infused with delicate cinnamon flavor for a perfect cookie any time of year! Snickerdoodles are often thought of as a holiday cookie, but the cinnamon sugar flavor tastes great all year old, so why limit ourselves?
Last Christmas, I made snickerdoodles on a whim for a cookie collection for airmen that couldn’t go home to their families for the holiday. I rarely made them before, since both Logan and I are addicted to chocolate and usually opt for cookies with that particular indulgence. But when we tasted them, Logan begged me to not give them all away!
Don’t get me wrong, I’m still a sucker for chocolate. But somehow the cinnamon sugar coating makes these light, fluffy goodies just as scrumptious as any chocolate delicacy!
Cream butter and sugar. Everything delicious starts here.
Combine the cookie ingredients and then chill for an hour or two.
Roll into 1-inch balls, then coat with cinnamon sugar.
Put the dough on a baking sheet with parchment or silpat. These spread a bunch (especially if you don’t chill the dough long enough), so put them about 2 inches apart.
The result? Lovely, light, fluffy cookies that practically guarantee you can’t eat just one.
Tools you’ll need: cookie sheet, mixer, silpat or parchment.
Snickerdoodles
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups all-purpose flour
- 2 eggs room temperature
- 4 tsp cinnamon
Instructions
- Whisk together the dry ingredients: flour, salt, baking soda, and cream of tartar. Set aside.
- In a mixing bowl, beat the butter & 1 ½ cups sugar for several minutes until fluffy.
- Add eggs, one at a time.
- Add half the dry ingredients to butter mixture, mix until just combined, then repeat with the other half.
- Let the dough chill in the fridge for an hour or so.
- When the dough is cold, preheat the oven to 350°F. Mix together the cinnamon and remaining sugar in a shallow bowl.
- Roll the dough into small balls, about 1 inch. Roll in the cinnamon sugar to coat fully, then put on a greased baking sheet. Make sure you position them pretty far apart, these expand a lot.
- Bake 12-13 minutes, and pull when the edges are golden brown. Let rest on the cookie sheet for a minute, then put on a cooling rack for a few minutes.
If you’re looking for other cookie recipes, check here!
Do you like snickerdoodles? Can these fluffy, beautiful cookies beat out your love of chocolate? Let me know!
I am not a baker, but I wish I were! These look so scrumptious! I can smell them all the way over in Nebraska!
OK I have a massive sugar craving now!! is there anything better than sugar and cinnamon together? I don’t think so! yum yum yum