While Snickerdoodles are often shrugged off as a simple Christmas cookie, they’re always a favorite on cookie trays. It’s amazing how a basic cookie dough rolled in cinnamon sugar and baked to perfection can be so addicting.
- 1 cup salted butter*, softened
- 1 and 3/4 cup sugar, divided
- 2 large eggs
- 2 and 3/4 cups unbleached flour (all-purpose is fine also)
- 2 tsp. cream of tartar**
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- Preheat oven to 350°F***.
- Cream sugar, eggs, and butter until fluffy.
- In separate bowl mix together flour, cream of tartar, salt, and baking soda.
- Add dry ingredients to creamed mixture and mix until well incorporated.
- Chill dough for 30 minutes.
- Roll into 1-inch balls.
- Roll dough balls in cinnamon sugar mixture.
- Bake on ungreased cookie sheets for 10-12 minutes.
- Remove from cookie sheet immediately.
- Try to let cool before eating. I dare you.
* If you use unsalted butter, add an additional 3/4 teaspoon salt.
**You can substitute 1 teaspoon lemon juice or white vinegar for each 1/2 teaspoon cream of tartar but you really don’t want to skip this ingredient. It’s part of what makes Snickerdoodles, well, Snickerdoodles.
***If you chill the dough before baking, preheat oven about 15 mintues before baking cookies.
- Category: Dessert
- Method: Baking
- Cuisine: Cookies