Monday, December 6, 2010


I had never tried a Snickerdoodle before I made this recipe.. but am I ever glad I decided to make them! These cookies may seem simple, but wow they are amazing! Pillowy soft and chewy, and coated in cinnamon-sugar, they would be perfect to give as a gift to a cookie-lover this Christmas.


1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/3 cup brown sugar
1 egg
1/2 tsp. vanilla extract
1 and 1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cream of tartar

For rolling:

2 Tbsp. white sugar
1 tsp. cinnamon


In a large bowl, cream together the butter, white sugar, and brown sugar with an electric mixer. Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, salt, baking soda, and cream of tartar. Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees F while you let the dough chill for 30 to 60 minutes in the refrigerator. Chilling the dough is a very important step in making sure your cookies don’t flatten out while baking, so don’t skip this step!

In a small bowl, combine the sugar and cinnamon for the topping. Line two cookie sheets with parchment paper.

Once the cookie dough has finished chilling, take about 2 and 1/2 Tbsp. of the dough and roll it into a ball. Roll the ball in the cinnamon/sugar mixture and press it onto the prepared cookie sheet. Repeat for the remaining cookies.

Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to bake for a little bit on the cookie sheet after they are removed from the oven. After allowing the cookies to sit on the sheets for 3-5 minutes, transfer them to a wire rack to cool completely.

*Recipe from Lovin' From the Oven

No comments:

Post a Comment