Snickerdoodle Cookies


These delicious cookies are bursting with cinnamon and sugar, yet so easy to make. The dough can be frozen and then thawed for about 15 minutes before baking.

Makes about 1 Dozen


1/2 Cup Unsalted Butter (Room Temperature)

3/4 Cup Granulated Sugar

1/2 Teaspoon Vanilla Extract

1 Egg

1 1/3 Cup All Purpose Flour

1 Teaspoon Cream of  Tartar

1/2 Teaspoon Baking Soda

1/4  Teaspoon Salt

For the Coating:

1 Tablespoon Ground Cinnamon

1/4 Cup Granulated Sugar


Pre-heat oven to 350 degrees. In a small bowl, combine the dry ingredients (the Flour, Cream of Tartar, Baking Soda, and Salt). In a large bowl, cream the Butter and Sugar with a whisk or an electric mixer. Beat in the Egg and Vanilla. Reduce the speed to low and add the dry ingredients. DO NOT OVER MIX. In a small bowl mix the coating ingredients. Using a small ice cream or cookie scoop (or 2 tablespoons), scoop the cookie dough into the mixture and coat. Place the balls on an un-greased cookie sheet and flatten gently. Bake for about 15-18 minutes, or until slightly golden brown on the edges. Leave the cookies on the sheet for 1 minute and then transfer to a wire rack to cool completely.


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