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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.
So, I have to confess something. We have a fireplace in our flat, and it’s super awesome. I rolled my eyes so hard when Geoff wanted to get it working. “It’ll be such a mess,” I whined. “We have a perfectly good radiator. Why go to all the trouble?” I complained. But my husband is a visionary. He was right.
It doesn’t really warm up the house all that much unless you’re sitting right in front of it, but it’s so damn cozy and magical. (I sometimes literally use it to do magic.) Every night we have a fire is just a little bit special. The sound is hypnotic, the smell of burning wood almost intoxicating. It makes the dark and dreary months in Scotland more bearable.
A giant chai latte and a plate of cookies couldn’t hurt, either. And if you’re gonna be cozy, it’s gotta be Snickerdoodle Cookies. Cinnamon is the ultimate autumn comfort. Just smelling it makes me feel warmer.
These soft, buttery cookies are coated in cinnamon sugar. They’re basically addictive. The cookies themselves are so tender, and they’re not overly sweet. I ran out of brown sugar during the lockdown when baking ingredients were scarce, so I used muscavado sugar in my cookies. That’s what those little brown spots are all about. Don’t worry, though. They’re totally delicious.
How to make Snickerdoodle Cookies
There’s nothing tricky here. It’s pretty much your basic cookie dough. We’re creaming butter and two kinds of sugar, then adding egg and vanilla. We’ve got the usual line up of dry ingredients with the special guest appearance from cream of tartar. It helps keep the cookies extra soft. Gently mix in your dry ingredients, then wrap your cookie dough in some plastic wrap or beeswax wrap, and chill for at least a half hour. I did mine overnight.
When you’re ready to bake, preheat your oven to 300. We’re gonna shape the dough into balls. I use my cookie scoop to portion it out, then just roll them in my hands. Before they go on the cookie sheet, they get rolled in plenty of cinnamon sugar. Then bake until they’re just starting to brown around the edges. Let them cool for as long as you can bear, but definitely eat a few while they’re still warm. It’s hygge heaven.
Life is a challenge right now, so let’s take comfort wherever we can get it. Curl up under a blanket with some Snickerdoodle Cookies. It’s gonna be awesome.
Looking for more awesome autumn cookie recipes? Try these Caramel-Stuffed Apple Cider Cookies.
PrintSnickerdoodle Cookies
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.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 15 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 stick (1/4 cup or 4 ounces) unsalted butter, softened
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 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
Instructions
- 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.
Keywords: Cinnamon, Cookie
