Best Snickerdoodle Cookies

The very BEST Snickerdoodle Cookies. The secret? Cinnamon is added into the dough and the batter is rolled into a cinnamon sugar mixture just before baking! The end result is a flavor packed soft and chewy cookie that is hard to resist!

Course Desserts

Cuisine American

Keyword Christmas, cinnamon, cookie, cookies, holiday, nutmeg, snickerdoodle

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 91kcal

Author Jesseca

Equipment

Ingredients

For the cookie:

1¾ cups all-purpose flour
1 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter (one stick) softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract

For the topping:

2 tablespoons sugar
2 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 375 degrees and line a cookie tray with parchment or silicone baking mats. Set aside.
Combine the flour, baking soda, cream of tartar, and 1/2 teaspoon cinnamon in a large measuring cup or small mixing bowl. Gently stir with a fork until the ingredients are combined. Set aside.
Add the softened butter with 3/4 cup granulated sugar in the bowl of a stand mixer. Mix on medium speed for two minutes or until the butter and sugar is light and fluffy.
Scrape the sides of your bowl with a spatula. Add the egg and vanilla extract. Stir on low until incorporated.
Slowly stir in the dry ingredients, stirring on low speed until combined and a dough is formed.
In a small bowl, stir together the remaining 2 tablespoons of sugar with the 2 teaspoons of cinnamon.
Roll the dough into 2 inch balls and coat each completely in the cinnamon sugar topping.
Place 2 inches apart on the prepared baking tray. Bake 10-11 minutes, or until the edges are slightly curled and the cookies are puffed.
Let the cookies cool for 5 minutes on the baking tray and enjoy.

Notes

Recipe adapted from All Recipes

Nutrition