Crispy Snickerdoodle Recipe
This easy recipe for Snickerdoodle cookies will be your go to for delicious homemade cookies!
Servings: 24 cookies
Calories: 102kcal
Ingredients
Ingredients
Cookie Dough
- 1 ½ C flour
- ½ C sugar
- ⅓ C light brown sugar
- ½ C unsalted butter room temperature, softened
- 1 egg large, room temperature
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
Cinnamon mixture for cookie coating
- ¼ C sugar
- 2 tsp cinnamon
Instructions
Instructions
- Preheat the oven to 350º
- Line your baking sheet with parchment paper or coat with baking spray.
- Using a mixer and a large bowl, blend butter until creamy.
- Add the granulated sugar and brown sugar to your bowl and mix well.
- Mix in the vanilla extract and egg until well combined.
- Add the flour, baking soda, salt and cream of tartar to your bowl, mixing thoroughly. Set aside.
Cinnamon Sugar
- In a small bowl, combine the 1⁄4 c sugar with 2 tsp of cinnamon and mix well.
- Using a tablespoon, scoop the cookie dough and form a ball using your hands.
- Roll the ball in the cinnamon sugar mixture and place onto your baking sheet. Repeat until all cookies are covered.
- Bake in the oven for 12 minutes.
- Allow to cool for 5 minutes and transfer to a cooling rack to cool completely.
Notes
Always remember not to scoop the flour out of the bag or container as you could very easily end up with more than you need. If you've struggled with baking, this could be why! Add flour to the measuring cup with a spoon, leveling with a knife once it's full.
If you only have one cookie sheet, be sure to wait until it cools to add the second batch of cookies or the cookies will spread prematurely.
Nutrition
Serving: 1 | Calories: 102kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 51mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg