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Snickerdoodle Cookies
These snickerdoodles are thick and soft with that little bit of tang a good snickerdoodle is known for. These are perfect for the holidays, but we enjoy them all year long.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
18
cookies
Calories
136
kcal
Author
Karly Campbell
Ingredients
For the cookies:
½
cup
butter
room temperature
¾
cup
granulated sugar
1
large
egg
2
teaspoons
vanilla
1 1/2
cups
flour
2
tablespoons
cornstarch
1
teaspoon
cream of tartar
½
teaspoon
baking soda
¼
teaspoon
salt
For topping:
¼
cup
granulated sugar
2
teaspoons
cinnamon
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Add the butter and sugar to a mixing bowl and mix with an electric mixer until light and fluffy.
Beat in the egg and vanilla until combined.
Add the flour, cornstarch, cream of tartar, baking soda, and salt to the butter mixture and beat until well combined.
Use a medium cookie scoop to scoop out dough. Roll the dough into balls in the palm of your hands.
Whisk the topping ingredients together in a small bowl and roll each cookie dough ball in the topping to coat.
Place cookies on the prepared baking sheet about 3 inches apart.
Bake cookies for 10 minutes. Cookies should be thick and puffy and sink a bit as they cool.
Cool for 5 minutes on the baking sheet and then transfer to a cooling rack to finish cooling.
Video
Notes
For extra spice, add 1/2 teaspoon (or more, to taste) of cinnamon directly to the cookie dough.
Nutrition
Serving:
1
cookie
|
Calories:
136
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
24
mg
|
Sodium:
112
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
173
IU
|
Calcium:
7
mg
|
Iron:
1
mg