Snickerdoodles

Name: Snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2-1/2 dozen.
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

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

Directions

Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

Originally published as Snickerdoodles in Taste of Home's Complete Guide to Baking

Reviews

My Review

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Average Rating:

choy

Dec 12, 2018

Very good, easy, everyday cookie. I doubled the recipe and got a large batch very quickly. No need to chill the dough before rolling into balls. I froze half the batch after cooling.
mjlouk

May 20, 2018

Kids devoured these. I actually added cinnamon to the batter and also rolled the cookies in the cinnamon sugar. I did not get 30 cookies, more like 20. I would definitely double this recipe.
JustKim

Mar 16, 2018

At the very first batch, this cookie recipe catapulted to the top requested cookie that I bake for family and friends. Now, every other cookie recipe I bake has to live up to their deliciousness.
suitsfan1

Mar 15, 2018

I grew up with these! ALWAYS from scratch! My 10 yr old granddaughter & I make these a lot! Please don't change or 'tweek' These! They are perfect the way they are!
Maria

Mar 12, 2018

Great recipe. Had never eaten a Snickerdoodles before. Have to double it next time. THANKS VERY MUCH!!??
7833louis

Dec 9, 2017

This is a great recipe-crusty on the outside, soft on the inside. I made the following adjustments: 3/4 c sugar (still plenty sweet), 1.5 T cinnamon, 1 t vanilla. My kids, who are anti-carb, anti-processed foods, anti-sugar, organic only request these every Christmas! LOL
Ann Marie

Dec 3, 2017

Best Snickerdoodles! I tripled the batch!
Corwin44

Jul 5, 2017

Yum! These cookies were perfect. I doubled the recipe and I'm glad I did. I had 15 people for a 4th of July party and the doubled recipe made 40 cookies. Everyone raved and there were no leftovers. I did add 1/2 teaspoon of cornstarch, 1/2 teaspoon salt (for doubled recipe), and refrigerated an hour befor baking. I also used 1 tablespoon of cinnamon and 3 tablespoons of sugar to roll the cookies in. I baked them at 375 for 10 minutes allowed them to form on the pan for 3 minutes and put them on wax paper to cool the rest of the way before placing them in a container. Super quick and easy recipe. I will be making these again .
Bakedwithlove

Jan 30, 2017

AWESOME recipe!!!! crispy edges chewy center, my family loves them. Always have to make a double batch.
kimspacc

Dec 28, 2016

Very moist and light. Flattening the cookies slightly with the back of a spoon helped them form more of a cookie shape while remaining soft. I found them sweeter than other snickerdoodles; I will probably decrease the sugar a bit next time to suit my tastes.