snickerdoodle cookies

a recipe by
Beth Pierce
Old Monroe, MO

These classic Snickerdoodle Cookies are a friend and family favorite. The cookies are not crunchy cookies or cakey cookies. They are slightly crispy on the outside yet soft and chewy on the inside, with the taste of cinnamon and sugar. They go quickly, so you might want to double the batch.

serves 24
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For snickerdoodle cookies

  • 2 3/4 c
    cup all purpose flour plus 2 tablespoons
  • 2 tsp
    cream of tarter
  • 1 tsp
    baking soda
  • 1/4 tsp
    teaspoon salt
  • 1 c
    butter softened
  • 3/4 c
    granulated sugar
  • 3/4 c
    brown sugar
  • 2
    eggs room temperature
  • 1 tsp
    vanilla extract
  • 3 Tbsp
    granulated sugar
  • 1 Tbsp
    cinnamon

How To Make snickerdoodle cookies

  • 1
    Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
  • 2
    In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the mixture aside.
  • 3
    In a bowl of a stand mixer with the paddle attachment or a hand mixer, blend the butter and sugars until light and creamy. Turn the mixer to low and stir in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract mixing until blended.
  • 4
    Add the dry ingredients to the butter mixture in several intervals stirring just until incorporated.
  • 5
    In a small bowl, mix 3 tablespoons of granulated sugar with the cinnamon. Use a cookie scoop and your hands to shape the cookie dough into 1 1/2-inch balls. Roll the cookie dough balls in cinnamon sugar. Place on the prepared baking sheet about 2 1/2 inches apart.
  • 6
    Bake for 8-10 minutes or until lightly browned. Cool for 5 minutes on the baking sheet before moving them to wire racks to finish cooling.
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