Snickerdoodles
Snickerdoodles
These Snickerdoodles are soft, chewy and cinnamon-y. A delicious and easy cookie for any time of year! Makes a big batch so you can freeze half to enjoy later!
Hello friends! Welcome to day #3 of Christmas Cookie Week! I hope you have enjoyed the first two recipes from this week: Butter Tart Squares with A Shortbread Cookie Crust and Turtle Cookies. So far I think the Turtle Cookies might be my favourite…well I love the butter tart squares too…oh, but I really love these Snickerdoodles…hmmm it’s so hard to choose.
I had never actually made Snickerdoodles before, that’s kind of weird I know. I have eaten them, just never made them. And they’re a cookie my kids ask for a lot, so I figured there was no time like the present! And this recipe did not disappoint. These Snickerdoodles are soft, chewy and cinnamon-y. Yummo. My kids went crazy for them!
And they are so easy to make too, which is fabulous! The recipe isn’t complicated so you can whip up a batch last minute before guests come over, or have them ready for when the kids get home from school. My kids love coming home to fresh baked cookies! The first thing they do after they get their boots off is head to the kitchen to see what’s waiting for them! I love that, and I hope it’s something they remember fondly about their childhood. 🙂
I hope you enjoy these Snickerdoodles! We sure did…they’re now in my cookie rotation full time.
Snickerdoodles
Ingredients
Cookie recipe:
- 2 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- dash salt
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 2 eggs
Cinnamon Sugar Mix:
- 1/4 cup sugar
- 4 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Mix together the cinnamon and sugar. Set aside.
- Sift together the flour, cream of tartar, baking soda and salt. Set aside.
- In a mixer, cream together the butter and sugar.
- Then add the eggs and mix well.
- Add the flour mixture to the sugar mixture, and combine.
- Roll the dough into 1 inch balls, and roll them in the cinnamon/sugar mixture (see above picture).
- Place the balls onto a parchment paper lined cookie sheet, about 1 1/2 inches apart.
- Using the bottom of a cup, lightly flatten the balls of dough (see above picture).
- Bake for 9-11 minutes.
- Let the cookies cool slightly before transferring them to a wire rack to cool completely.
Recipe from The Joy of Cooking
– – – – – – – – – – – – – – –
Here are all the cookies I made for this years Christmas Cookie week:
Butter Tart Squares with Shortbread Cookie Crust | Turtle Cookies
Snickerdoodles | Peanut Butter Balls | Soft & Chewy Ginger Cookies
Have a delicious day!
Your cookies look wonderful but I am wondering if I can reduce the amount of sugar?
T-y from Quebec
I have never made them any other way, so I’m not really sure. I might try to make them again some day and lower the sugar! If you try them with less, let me know how they turn out! Happy Baking!
I had to add about 1/3 cup more flour in order to keep them from spreading out all over the pan, but once I did that, they turned out great. The “failures” tasted great, too!
The flavour of these snickerdoodles is the best I’ve eaten but I had some problems with the dough and I am wondering if anyone could give me some advice. I really want to stay with this recipe because of the taste. The dough was really sticky so I put it in the fridge to firm up before rolling it into balls. In the oven, the cookies spread and spread and spread. I added 1/4 cup of flour to the remaining dough but even that didn’t help with the cookies spreading and running into each other.