Snickerdoodle Cookies are soft and buttery with the heavenly scent of cinnamon. This easy cookie recipe is perfect for a cozy autumn afternoon. Good luck eating just one.
Total Time:35 minutes
Yield:15 cookies 1x
1 stick (1/4 cup or 4 ounces) unsalted butter, softened
1/2 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1–1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
Beat together butter and both sugars with an electric mixer on medium until light and fluffy. About 3 minutes.
Turn the speed down to medium low and add in the egg and vanilla and mix until combined.
In a small mixing bowl, sift together flour, baking soda, cream of tartar, and salt. With the mixer on its lowest speed, slowly add the dry ingredients to the butter mixture and mix until just combined.
Turn your dough out on to some plastic wrap and cover completely. Refrigerate the dough for at least a half hour.
Preheat oven to 300F (150C) and line a cookie sheet with parchment paper or a silicone baking mat.On a small plate, mix together the sugar and cinnamon.
Scoop your dough into ping pong ball sized bits, roll it into a ball, then roll the ball in the cinnamon sugar. Place the cookie dough on your cookie sheet and leave a couple of inches between each one. When it’s full, bake your cookies for 12-14 minutes.They’ll still be quite pale when you pull them out of the oven. Allow them to cool on the cookie sheet for about five minutes before removing them to a wire rack to cool completely.
Store in an airtight container. Not that they’ll last very long.