Snickerdoodle Cookies! I have made so many different kinds of Snickerdoodle Cookies, some are thin & chewy, some are soft & thick. This recipe is the kind that makes the latter of the two, it makes thick, soft, cakey Snickerdoodle Cookies! Some might say that you can’t make Snickerdoodle Cookies without adding cream of tartar, I would have to disagree because I think these taste great. You can make Snickerdoodles with no cream of tartar added, it’s just a matter of preference.
Snickerdoodle Cookies are kind of special to me because as I think back to when I was a kid just learning to bake these were the first kind of cookies I ever made by myself!
I like to use a cookie scoop when I make cookies because it makes the job faster. I own the Vollrath Cookie Scoop in several different sizes.
- ½ cup softened butter (I used salted)
- ¾ cup sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 teaspoon baking powder
- 1⅓ cup all purpose flour
- -For rolling-
- 2 Tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 375 F. degrees. Prepare the cinnamon & sugar for rolling in a small bowl.
- Using an electric mixer cream sugar & butter together. Add egg & vanilla & mix. Mix in flour & baking powdered until soft dough forms.
- Scoop dough into 1" balls. Roll balls in cinnamon & sugar mixture. Place on ungreased cookie sheet. Flatten slightly with the bottom of glass.
- Bake 8-10 minutes.
This post contains amazon affiliate links
Megan - The Emotional Baker says
Snickerdoodles are one of my all time favorite cookies! I love how few ingredients this recipe has. These would be perfect for snow day baking :)