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

Cook Time 10

Total Time 30

Servings cookies

Calories 136kcal

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