Snickerdoodle cookies are my absolute favorite! This recipe was actually the first “made from scratch” cookies I ever attempted. They are really easy, hard to mess up, and a definite crowd pleaser. I’ve even gotten so confident in my snickerdoodle skills that I bake them for people at my husband’s office during the holidays.
I have the recipe pinned on my Pinterest, so I can’t take credit for this deliciousness. It’s from Cookies and Cups, and I can’t begin to explain how happy I am that I found her amazing page! My sweet Walt goes a little cookie crazy every time I make them because he wants a “big” and not a “little”. Boys… I’m really in trouble when Oliver gets to the cookie eating stage. I will have to start hiding a couple for myself!
1 Cup of Butter (Room Temperature)
3/4 Cup Granulated Sugar
1/2 Cup Light Brown Sugar
1 Egg + 1 Yolk
1 tbsp Vanilla Extract
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Kosher Salt
1 tsp Cinnamon
2 3/4 Cup Flour
(to roll that delicious little ball of dough in)
1/4 Cup Granulated Sugar
1 tbsp Cinnamon
Preheat oven to 325°
Line a baking sheet with parchment paper
In the bowl or stand mixer, beat butter and both sugars until light and fluffy, 2-3 minutes. With the mixer on medium speed, add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.
Turn mixer to medium/low and mix in baking soda, cream of tartar, salt, and 1 tsp cinnamon. Mix for 30 seconds, scraping sides as necessary.
Turn mixer to low and add in flour, mixing until combined.
In a separate small bowl, make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
Using a cookie scoop or spoon, measure out about 2 Tbsp of dough and roll into a ball.
Roll each cookie dough ball into the Cinnamon Sugar mixture. I roll mine in it A LOT.
Place on baking sheet about 2 inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
I bake mine for 8 minutes, turn the sheet, and bake for an additional two minutes. They come out perfect every time! I know ovens vary, so bake only until the edges are slightly golden. The tops may seem slightly undercooked, but they will firm up perfectly when they cool. If you prefer a crisper cookie, bake for 2 additional minutes.
As soon as the cookies come out I always sprinkle the leftover Cinnamon Sugar mixture on top!
Let me know what you think!