Easy Snickerdoodle Cookie Recipe
Servings: 20 cookies
Ingredients
For the cookies:
- ½ cup/ 120 g butter
- 1 ⅔ cups/ 200 g all purpose flour
- 1 egg
- 1 teaspoon cream of tartar, see notes
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup/ 150 g brown sugar
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- ¼ cup/ 50 g brown sugar
- 1 teaspoon ground cinnamon
Instructions
- In a bowl combine flour, salt, baking soda and cream of tartar. Mix well and set aside.
- In a large mixing bowl cream butter and brown sugar with a mixer. Add egg and vanilla and continue beating until smooth. Gradually fold the dry ingredients into the mixture, using a wooden spoon. Make a soft dough and let it cool in the fridge for 15-30 minutes.
- Line two large baking tins with parchment paper. Preheat oven to 360 degrees F/180 degrees C.
- In a small bowl combine sugar and cinnamon and stir to blend.
- Make small balls out of the dough and coat them well with cinnamon sugar. Arrange them on top of the baking sheets, not too close one next to another.
- Bake for 10-12 minutes or until the bottoms start becoming slightly golden brown around the edges.
Notes
- Refrigerating the dough is optional but I prefer to follow this step as it ensures the cookies are thick and puffy. It also makes it easier to shape the balls. If the dough is not refrigerated, the cookies will spread more and will become flatter.
- Cream of tartar and baking soda can be substituted with 1,5 teaspoons baking powder. Beware that without cream of tartar the taste of the cookies will be slightly different and they might become crispier, especially if the dough is not refrigerated before baking.
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