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Snickerdoodles

My go-to cookie recipe for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 48 cookies
Calories 92 kcal

Equipment

  • Stand Mixer
  • Cooling Rack
  • Ziplock Bag
  • Tablespoon
  • teaspoon
  • Measuring cups
  • Sifter
  • Spatula

Ingredients
  

Wet Ingredients

  • 1 cup butter or shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 2 3/4 cups flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/4 tsp salt

Covering Mixture

  • 4 tbsp granulated sugar
  • 3 tsp cinnamon

Instructions
 

  • Heat oven to 400 Farenheit
  • Mix butter and granulated sugar until creamy, then add eggs and vanilla extract.
  • In a seperate bowl, sift in the flour, cream of tartar, baking soda, and salt. Then, slowly add the mixture to the wet ingredients. Stop mixing when fully combined.

Coating

  • Combine cinnamon and sugar in a ziplock bag and shake the bag until mixed evenly.
  • Shape dough into balls and place each into the ziplock bag, 1 or 2 at a time and shake until evenly coated.

Baking

  • Remove the balls from the ziplock bag and place them 2 inches apart on a parchment lined baking sheet .
  • Bake 8 to 10 minutes and immidiately place on a cooling rack. They will flatten as they cool

Notes

  • The size of the cookie will not affect the outcome, but you may need to adjust the baking time accordingly. The minimum size would be 1 inch in diameter for an 8-minute to the 10-minute baking time.
  • Shorter baking time calls for chewier cookies. The longer you bake, the crunchier they will be.
  • Snickerdoodles are the best to eat at least 1 day after baking.
Keyword cookie, cookies, dessert, recipe