Who can pass on a soft vanilla cookie with a crispy edge rolled in cinnamon and sugar?
I was in charge of dessert last week for our small group and decided on Snickerdoodles since they are fairly easy to make and always seem to be a favorite.
Not me, I ate way more then my share doing quality control before we even left the house.
I usually make the cookies with half shortening and half butter but I was out of shortening on this particular day and didn't miss the shortening a bit!
They are good either way and all butter made for a more flavorful cookie.
I also sometimes make these Brown Butter Snickerdoodles when I'm in the mood for the nutty flavor of the brown butter.
You can never go wrong with either Snickerdoodle recipe!
Here's how to make these soft Snickerdoodle Cookies:
Cream together:
- 1 cup Slightly Softened Butter or 1/2 cup Butter and 1/2 cup Shortening
- 3/4 cup Granulated
- 3/4 cup Brown Sugar
Scrape sides of bowl as needed.
Add 2 whole Eggs, one at a time. Beating well between each addition.
Beat in:
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Cream Of Tartar
Scrape sides of bowl as needed.
Add 2 3/4 cup All-Purpose Or Whole Wheat Pastry Flour and mix until well combined.
If time allows I like to refrigerate the dough for 10-20 minutes before rolling into balls.
In a small bowl combine:
- 3 tablespoons Granulated Sugar
- 1 tablespoon Ground Cinnamon
Scoop dough into a heaping tablespoon and roll into a ball.
Roll each ball into cinnamon sugar mixture.
Place snickerdoodle balls 2 inches apart on cookie sheet.
Using the bottom of a glass gently press cookies until tops are flat and form a disk.
Bake in a 350 degree oven for 12 minutes until cookies are lightly brown around the edges.
I'm sure you'll love Snickerdoodle Cookies as much as we do!
Other Cookie Recipes we love:
- Soft Sugar Cookies
- Molasses Cookies
- Soft Chewy Lemon Cookies
- Snowball Cookies
- Spiced Oatmeal Raisin Cookies
- Oatmeal Cranberry White Chocolate Chip Cookies
Yield: 48
Snickerdoodle Cookies
Snickerdoodles Cookies are a soft tangy vanilla cookie rolled in cinnamon sugar coating that are a must make Christmas Cookie or for a sweet treat.
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Ingredients
- 1 cup Butter, Slightly Softened But Still Firm
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Cinnamon, Ground
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Cream Of Tartar
- 2 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour
- 3 tablespoons Granulated Sugar
- 1 tablespoon Cinnamon, Ground
Instructions
- Preheat oven to 350 degrees.
- Cream together butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until light and fluffy. Scrape sides of bowl as needed.
- Add eggs one at a time beating well between each addition.
- Beat in vanilla, cinnamon, baking soda, sea salt and cream of tartar until well combined.
- Stir in flour until well incorporated.
- Refrigerate dough for 10-20 minutes if time allows for easier shaping.
- In a small bowl combine 3 tablespoons granulated sugar and 1 tablespoon cinnamon.
- Scoop dough into heaping tablespoons and roll into balls. Roll balls into cinnamon sugar mixture and place 2 inches apart on a cookie sheet. Gently press top of cookies down to form a disk.
- Bake cookies for 12 minutes until lightly brown around the edges.
- Allow cookies to cool for 2 minutes before removing cookies to a cooling rack.
Nutrition Facts
Calories
90.23Fat
4.11 gSat. Fat
2.51 gCarbs
12.44 gFiber
0.29 gNet carbs
12.15 gSugar
6.72 gProtein
1.05 gSodium
82.70 mgCholesterol
17.92 mgCalories are estimated.
© 2014 Serena Bakes Simply From Scratch
8 comments
Cinnamon and Sugar is the best! Sounds delicious.
You can never go wrong with snickerdoodle cookies.
These sound like the perfect cookies!
My fav cookies!!! Love these :)
My cookies came out so flat. Should the recipe use baking powder instead of baking soda?
Hi! I would check your baking soda to make sure it's still fresh. Baking Soda with Cream of Tartar forms a similar reaction as baking powder. Thanks, Serena
Hi, can i freeze the dough for baking at a later date? If so should i thaw before baking or make any other adjustments?
I haven't done it but the dough should freeze fine. Usually baking cookies from frozen dough results in thicker cookies if you like them thick. You might have to adjust the cook time. Thanks, Serena
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