Classic Snickerdoodles Recipe
The best quick and easy Snickerdoodle cookies recipe, homemade with simple ingredients. Soft and chewy with crispy, sugary tops. Recipe without cream of tartar included.
Servings: 24 Cookies
Calories: 177kcal
Ingredients
Snickerdoodle Cookies
- 2¾ cups Flour All-purpose
- ¾ cups Granulated sugar
- 1 cup Butter Unsalted
- ½ cup Brown sugar
- 1 Egg Large
- 1 Egg yolk From large egg
- 1½ teaspoon Cinnamon powder
- 2 teaspoon Cream of tartar
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cinnamon Sugar Topping
- ¼ cup Sugar granulated
- 2 tablespoon Cinnamon powder more or less depending on your preference
Instructions
- In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
- Add the egg and egg yolk and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, cinnamon powder, cream of tartar, baking soda and salt.
- Dump this dry mixture into the wet mixture and mix until just combined. Don't over-mix!
- Chill this dough for at least an hour.
- Scoop out small portions of the dough and shape them into small balls.
- Roll them in a bowl of cinnamon sugar. Place them on a cookie tray, lined with parchment paper. If you like, you can flatten them slightly with the palm of your hands (results in thinner cookies).
- Bake at 350 degrees F for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft. Enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
- If you don't have cream of tartar, replace baking soda and cream of tartar quantities in this recipe with 2 teaspoon baking powder OR use 2 teaspoon baking soda and 1.5 teaspoon vinegar or lemon juice.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 70mg | Sugar: 12g | Vitamin A: 255IU | Calcium: 18mg | Iron: 0.8mg