Let’s talk about Simple Snickerdoodle Cookies! These classic cookies are coated in cinnamon and sugar, giving them their distinct crunch. Serve them with a glass of milk or a warm cup of coffee, they’re the perfect afternoon treat!
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Snickerdoodles are so underrated! They have a sweet crisp exterior because of the sugar coating, but do not crumble like a shortbread cookie. Snickerdoodles have always been a favorite of mine, and I love that I get to share them with my kids. I’m guilty of not making them often, usually saving them for the holidays. Our household (by our household I mean my husband) is of the firm belief that if cookies are to be baked, they better be chocolate chip cookies. I get it, chocolate chip cookies are the gold standard and I ALWAYS have the ingredients on hand. However, these snickerdoodles are equally yummy, so I sneak them in when I can.
Tips for making Simple Snickerdoodle Cookies:
- Room temperature ingredients! Make sure that your butter is at room temperature by pulling it out 30 minutes before baking. Also, pull out the eggs as well, to ensure they’re the right temperature.
- These cookies spread a bit when baking. The instructions below say to grab about a teaspoon of dough to roll. I highly recommend sticking with that size.
- Do not overbake this cookie; this is not a soft baked snickerdoodle. As your cookies cool, they will begin to harden slightly.
- The dough should be on the sticker side. If you find it is too sticky, place the dough in the refrigerator to set up (about 10 minutes).
- Make sure that you coat the entire cookie dough ball in the cinnamon sugar mixture, not simply the tops.
That’s about it! Pretty straightforward, pretty simple, just like these cookies! I hope you enjoy them just as much as me and my family do! Enjoy 🙂
Simple Snickerdoodle Cookies
- ½ cup butter room temperature
- ¾ cup granulated sugar plus 2 tablespoons
- 1 egg
- ½ tsp vanilla extract
- 1⅓ cups all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- pinch salt
- 2 tsp ground cinnamon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the 2 tablespoons of granulated sugar and the cinnamon. Set aside. Combine the flour, cream of tartar, baking soda, and salt in another bowl. Set the mixture aside.
- In the bowl of a stand mixer, cream the butter and remaining ¾ granulated sugar, about 2 minutes. Add the egg and vanilla to the bowl. Mix on medium for an additional 2 minutes. Reduce the speed to low and slowly add the flour mixture. Beat until the just combined.
- Scoop about 1 teaspoon dough, roll into a ball between your palms. Roll the dough in the cinnamon mixture and place on the baking sheet. Repeat this process with the remaining dough, spacing them 2 inches apart.
- Bae the cookies until they are lightly golden brown, 8-10 minutes. Let the cookies cool for 2 minutes, then transfer to wire racks to cool completely.