Snickerdoodles are filled with cinnamon goodness. I haven’t made these in a minute, but I decided to rock a batch out for Thanksgiving. I baked them on Silpat mats, but in the past I baked them straight on ungreased cooking sheet, as the recipe from the Better Homes and Garden recommends. I do think the Silpat caused the cookies to be a bit thinner, but they came off the mats with ease. Store the cookies in a plastic container. These cookies are chewy and soft upon day 1, but as time goes by they become crispier.
Snickerdoodles
Course: DessertCuisine: AmericanDifficulty: Easy30-36
servings15
minutes10
minutes1
hourIngredients
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg (The Jersey Girl uses extra large)
1/2 tsp. vanilla
1 1/2 cups all purpose flour
2 Tbsp. sugar
1 tsp. ground cinnamon
Directions
- In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
- In a small mixing bowl, combine the 2 Tbsp. sugar and the cinnamon.
- Remove dough from refrigerator and shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat.
- Place 2 inches apart on ungreased cooking sheet. Please note: The Jersey Girl lines her cookie sheets with Silpat mats.
- Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies. Please note: Store in an airtight plastic container to maintain chewiness. Snickerdoodles become crispy as the days go by.
