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Snickerdoodle Cookies

Prep Time
15 min
Cook Time
12 min
Yields
18 cookies

This version of the classic sugar cookie is lightly crunchy on the exterior yielding to a soft and tender centre. 

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ingredients

½
cup + 2 Tbsp unsalted butter, at room temperature
6
tbsp granulated sugar
1
large egg, at room temperature
½
tsp vanilla extract
1 ¾
cups cake and pastry flour
½
tsp salt
½
tsp baking soda
½
tsp cream of tartar
Cinnamon sugar (1/2 cup/100 g sugar + 1 tsp/5 mL cinnamon), for rolling
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directions

Step 1

Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper.

Step 2

By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla.

Step 3

Sift the flour, salt, baking soda and cream of tartar into the bowl and mix until the dough comes together (it will be soft). Use two spoons or a small ice cream scoop to portion out cookies. Roll them into a ball between your palms and roll into the cinnamon sugar to coat. Place the cookies onto the prepared baking tray, leaving 2-inches (5 cm) between the cookies. Once on the tray, gently press the cookies flat with the palm of your hand. Bake for 12-14 minutes, until the cookies brown just slightly at the edges. Remove them from the baking tray to cool on a rack.

The cookies will keep in an airtight container for up to 3 days.

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