Snickerdoodles
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
Ingredients
- 1/2 cup butter, softened
- 1 cup plus 2 tablespoons sugar, 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
Reviews
I made these but they didn't flatten out what did I do wrong. Followed directions to a T
These were delicious!!! I tripled the cinnamon and double the vanilla for a more flavorful cookie. I found them to be a bit crispy when cooled, so I would recommend baking on the lower end of the time frame given. I also missed the salt, as there is not any added into the cookie, which resulted in the snickerdoodles being overly sweet. They were still enjoyable, but I would definitely alter the recipe to your preferences.
SO, SO GOOD! I did add extra vanilla due o personal taste. You also need quite a bit of cinnamon on the rolling sugar to get that beautiful cinnamon coating.
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New favorite cookie! They are really easy and taste delicious. First time making snickerdoodles homemade and worked out great!
I haven't made snickerdoodles in years because I remember the last few times they were hard and crunchy. I tried this recipe and they're amazing. It does make a small batch, but they are crunchy on the outside and chewy on the inside. I made large balls and followed advice of not making the balls perfectly round, but making them more tall. My cookies were perfect and I will be making them again soon, but doubling the recipe.
I love these. I made these a couple of different ways. For example, I added some pumpkin and a little nutmeg. These were awesome!
Classic! This is a great recipe that will remind you of your childhood favorite. This is also a great cookie for stacking and transporting. Doesn’t fall apart and no chocolate melting. Perfect for freezing as well. As a volunteer feild editor with Taste of Home magazine I love classic cookies baked from scratch and loved by all!
I went half
Phenomenal cookies! I used 1 tsp pumpkin pie spice instead of cinnamon, and 1 tsp vanilla. Tip: smaller balls make crunchier cookies. Larger balls will make a cookie with a soft center. Will double the recipe next time.