Although very similar to the sugar cookie, snickerdoodle cookies are made using cinnamon-sugar instead of plain sugar. The origin of the snickerdoodle is debated, with some believing it’s probably German in origin and that the name comes from the German word schneckennudel, a variety of sweet bun. Others think “snickerdoodle” is simply a nonsense word originating from the New England tradition of using whimsical cookie names. Either way, this cookie is as tasty to eat as it is fun to say.
Recipe Servings: 24
Prep Time
10 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
10 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup butter, softened
- 1½ cups and 3 Tbsp sugar, divided
- 2 large eggs, at room temperature
- 2¾ cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 3 tsp ground cinnamon
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F or 325°F if the oven tends to run hot.
- Cream together the butter and 1½ cups sugar in a large bowl until only slightly granulated.
- Add the vanilla and eggs one at a time, mixing well after each addition.
- Mix together the flour, cream of tartar, baking soda, and salt in a separate bowl. Add it to the butter mixture, stirring until just combined.
- Chill the dough and ungreased baking sheets in the refrigerator for at least 15 minutes.
- Mix 3 tablespoons of sugar and the cinnamon in a small bowl.
- Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture until coated.
- Place the balls on chilled baking sheets and slightly flatten each ball using the bottom of a glass.
- Bake the cookies for 10 minutes.
- Remove the cookies from the oven and immediately transfer them from the baking sheets to a wire rack. The bottoms of the cookies should be barely browned. If they are too dark, consider lowering the temperature or double up the baking sheets so the bottoms don’t brown too quickly.
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