I love Snickerdoodles!! I know, I know, I love every cookie that I post, but in my defense, I really love cookies!
Snickerdoodles are special to me, because they make me think of my childhood. My Mom made Snickerdoodles. It wasn’t very often, so it was always a special occasion when she did!
Now it is important to note, I do not flatten the cookies before they bake. I place the balls of dough on the cookie sheet and let them spread while baking. I find that this creates a soft, thick, and chewy cookie (sounds like perfection to me!). If you prefer a more flat and round cookie, you can press the cookies down slightly before baking. You can use the bottom of a measuring cup, or even your hands.
The cookies on the left are if you leave the dough as a ball while baking, the cookies on the right are after they were flattened slightly. They are both pretty delicious, but I did notice after a day or so the cookies on the right did start drying out a little faster.
You may notice that I use silicone baking mats, I highly recommend them. They give you so many benefits….they are non-stick, they allow your cookies to bake evenly, they help prevent the cookies from spreading too much, and they make for easy clean-up. I have only had mine for about 6 months, and I am truly in love!
- 1 cup butter (2 sticks), softened
- 1 1/3 cup sugar
- 1 egg, room temperature
- 2 t vanilla extract
- 3 cups flour
- 2 t cream of tartar
- 1 t baking soda
- 2 1/2 t of cinnamon
Cinnamon Sugar Coating:
- 1/4 cup sugar
- 1 or 2 t cinnamon
Adapted from Sally’s Baking Addiction
- Preheat oven to 375 degrees
- In a small bowl, prepare the topping by mixing together the sugar and cinnamon. Set aside.
- In a large mixing bowl, mix the butter until fluffy. Add sugar and mix well. Mix in egg and vanilla.
- Slowly add in flour, cream of tartar, baking soda, and cinnamon until well combined. I suggest adding each cup of flour separately and mixing after each, and then mixing again after the other dry ingredients are added.
- Roll the dough into small balls. Roll the balls in the cinnamon and sugar topping. I suggest you sprinkle a little extra on top! Place on a cookie sheet and bake for 10-12 minutes. Leave the cookies on the baking sheet for 10 minutes before transferring to a wire rack.