- 1/2 cup butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 egg
- 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
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. In a small bowl, combine cinnamon and remaining sugar.
- Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
"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"
"Best Snickerdoodles! I tripled the batch!"
"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 ."
"AWESOME recipe!!!! crispy edges chewy center, my family loves them. Always have to make a double batch."
"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."
"These are AMAZING! By far, the best snickerdoodles I have ever made. They are delicious, sweet, and soft. Perfect!"
"I have been looking for this recipe for a long time. They stay soft and are great tasting. Until now only been able to find the recipe for the ones that flatten out. Thank you taste of home!"
"Having baked for 50 years I can probably give you the reason why some of you are getting ball cookies while others of you are getting flatter cookies--altitude. Unless you adjust the cookie for altitude, the higher the altitude the more they will flatten out. If you want round cookies, bake at the altitude where the picture was taken, or adjust your recipe.About the butter. Unfortunately I have been noticing that many butter companies are cheating in theirbutter production--adding water or milk to the cubed butter. (If you want to check your butter, put it in the microwave. If it pops all over, it has water added, if it melts without popping, the company is honest. Costco has started adding water or milk to their cubbed butter and it makes a mess of my microwave. ) I have found that if you buy the butter in bricks rather than cubes, it seems fine--bricks are usually for baking so they don't seem to cheat on that (Costco's brick butter is currently fine)."