Snickerdoodle Cookies
Snickerdoodle Cookies
Get this quick and easy snickerdoodle recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 14 minutes
  • Yield 18 servings
  • 2 tablespoons unsalted Butter, at room temperature
  • 6 tablespoons granulated Sugar
  • 1 large Egg, at room temperature
  • ½ teaspoon Vanilla extract
  • 1¾ cups Cake & Pastry Flour
  • ½ teaspoon Salt
  • ½ teaspoon Baking soda
  • ½ teaspoon Cream of Tartar
  • 100 grams Sugar + 1 teaspoon/5 mL Cinnamon), for rolling
  1. Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper
  2. By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla
  3. Sift the flour, salt, baking soda and cream of tartar into the bowl and mix until the dough comes together (it will be soft). Use two spoons or a small ice cream scoop to portion out cookies. Roll them into a ball between your palms and roll into the cinnamon sugar to coat. Place the cookies onto the prepared baking tray, leaving 2-inches (5 cm) between the cookies. Once on the tray, gently press the cookies flat with the palm of your hand. Bake for 12-14 minutes, until the cookies brown just slightly at the edges. Remove them from the baking tray to cool on a rack

The cookies will keep in an airtight container for up to 3 days

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