Snickerdoodle Cookie Recipe
This classic snickerdoodle cookie recipe makes soft, thick, and chewy cookies that are a snap to make, smell heavenly, and taste irresistible!
Servings: 20
Calories: 122kcal
Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- ¼ teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
Topping
- ¼ cup sugar
- 2 teaspoon cinnamon
Instructions
- Prepare your cookie sheet by lining it with parchment paper and preheating the oven to 350°F.
- With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
- Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.
- Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
- Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
- In another small bowl mix together the cinnamon/sugar ingredients.
- Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
- Bake 8 to 10 minutes until the edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 154IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg