Can you think of a cookie with a cuter name? Just saying the word snickerdoodles puts me in a good mood. Classic Snickerdoodles are easy to make. Buttery cookies that are rolled in cinnamon sugar and baked until edges are crisp and centers are soft. Delicious served with coffee or as an after school treat for kids with glasses of cold milk.
Bring butter and eggs to room temperature.
Whisk dry ingredients together making sure they are well mixed before adding to the creamed butter mixture.
With mixer, cream the butter and sugar until light and fluffy.
Add the flour mixture to the creamed butter and sugar; blend until incorporated.
In a small bowl, combine the sugar and cinnamon.
Measure tablespoon size dough and roll into balls. Add the cookie dough balls to the cinnamon sugar and swirl the bowl until the round balls are completely covered.
Place sugar coated balls onto baking sheet covered with parchment paper or silicone mat. Flatten slightly with the bottom of a glass. Bake until edges just begin to brown.
1 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking soda*
2 teaspoons cream of tartar*
1/2 teaspoon salt
4 tablespoons white sugar
4 teaspoons ground cinnamon
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I love snickerdoodles. It’s been a couple years since I’ve made them. Now I want some.