Snickerdoodle Recipe
There’s something magical about the warm, cinnamon-sugar aroma of freshly baked snickerdoodles filling your kitchen. With just 25 minutes from start to finish, they’re perfect for satisfying a sweet craving or impressing guests with minimal effort.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 1 large egg + 1 egg yolk
- ¼ teaspoon vanilla extract
- 3 cups all-purpose flour see my post on how to measure flour properly to avoid cookies that are dry
- 1 ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For rolling
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F¹ (175C) and line cookie sheets with parchment paper
- In stand mixer or with hand mixer cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined (the dough becomes fairly thick, and you will need to scrape the sides/bottom of the bowl several times to ensure it is well combined).
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes, the centers may appear slightly under-done still and that is OK! Allow cookies to cool completely on baking sheet where they will finish baking without drying out or becoming hard or crumbly.
Nutrition
Calories: 194kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 99mgPotassium: 53mgFiber: 1gSugar: 17gVitamin A: 249IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!