Tomorrow I am contributing to a cookie exchange at my small group’s Christmas party. I found it only reasonable that I try a few recipes out before I chose which one to make for the masses.
For some reason, snickerdoodle cookies sound great in the winter. I mean they are great year round but something about the cinnamon sugar coating and the warm, soft middle is even more appealing in the winter months.
If you are looking for a GREAT snickerdoodle cookie recipe, go no further. Stop searching. Don’t try anything else. You have arrived.
I’m a cookie snob and THESE are on the top of my list. I also really like them because my 2 year old can be part of the process in a non-destructive way by rolling the dough into cinnamon sugar.
I was impressed by her self-control in not eating any of the dough throughout the process but I couldn’t keep her from licking the “sand” off of her fingers.
Here they are all ready to pop in the oven.
Feel a sweet tooth coming on tonight? Here’s how to make these bad boys:
Enjoy and make sure to check out other desserts in our recipe index!
- ½ cup butter (1 stick) softened
- ½ cup sugar
- ⅓ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla
- 1½ cups flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- In large bowl, mix together the butter and sugars. Add the egg and vanilla and beat until smooth.
- In another bowl combine the rest of the dry ingredients (flour, salt, baking soda, cream of tartar).
- Mix dry ingredients into the wet.
- Refrigerate dough for 30-60 minutes.
- Scoop a small amount of dough out and roll into a small ball (I'd say a little smaller than a walnut).
- Roll dough into cinnamon sugar mixture.
- Bake cookies at 350 degrees for 12-14 minutes and no more. The cookies will seem a bit undercooked but they will continue to develop after they are removed from the oven.