Everyone loves snickerdoodles. And no, I don’t just mean that everyone loves my cat. I’ve been making these cookies for longer than I remember and it’s one of the few baking recipes I know by heart. They’re simple to make and light and fluffy. In my opinion they’re much better than sugar cookies. They’re so much less work and the texture is much lighter.
P.s. Don’t worry, bestie. I’ll mail you your own batch later this week!
- Snickerdoodles usually have a cake-like texture on the inside, but if you’re looking to cut calories, using splenda or another sugar substitute gives them more of a muffin-like texture.
- Bake the cookies only until the edges are set, so that they retain their softness. Baking them longer will result in hard crunchy cookies.
- I like mine a little extra cinnamon-y. For the sugar-cinnamon mix, I usually add about 2 tsp of cinnamon.
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 3 tbsp sugar
- 1 tsp cinnamon
- Preheat oven to 350°F. Place parchment paper on a cookie tray and place it in the fridge to cool.
2. Mix the flour, cream of tartar, baking soda and salt in a bowl. Set aside.
3. Beat together the butter and the sugar using a mixer until fluffy.
4. Beat in the eggs one at a time. Add the vanilla.
5. Slowly add the flour mixture and mix just until it disappears.
6. Cover the dough and chill until it is set. This takes about 30 minutes.
7. Mix together the sugar and cinnamon.
8. Roll the dough into 1 – 1 1/2 inch balls. Roll the dough balls in the sugar and cinnamon. Bake them for about 10-12 minutes, until the edges are set.
9. Chill dough and cookie sheets between batches.
10. Let cookies rest on the baking sheet for about 3 minutes. Then let them cool completely on a cooling rack.