Cinnamon-Sugar Snickerdoodle Cookies

Nov 27, 2019
Snickerdoodle Cookies

The kid in me always comes out during the holidays when I make a round (or two) of soft & chewy cinnamon-sugar snickerdoodle cookies! My girls also devour them! Who doesn't love to snuggle up with a good holiday read , a warm beverage and something sweet to eat while they read? Or while they line up their favorite Hallmark Christmas movies? I know that is my favorite! Here is my absolute go-to recipe from Modern Honey.

Snickerdoodle Cookie Recipe
Ingredients
  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla
  • 2 3/4 cup Flour
  • 1 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
Cinnamon-Sugar Mixture:
  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Cinnamon
 
Instructions
  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 

  3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 

  4. In a small bowl, stir together sugar and cinnamon. 

  5. If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *

  6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

    Tips for a Better Cookie

    1. Start by creaming butter and sugar for 4-5 minutes. This is an important step as the butter coats the sugar crystals and creates a smooth texture. It also whips air into the cookie dough.
    2. Use Cream of Tartar as a leavening agent. It gives it the signature tangy flavor and chewy texture.  A touch of baking soda helps the cookies to rise as well.
    3. Double roll the cookie balls into a cinnamon-sugar mixture.  This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.
    4. Bake just until the edges begin to become a light golden color.  These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven.

 

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