There is only one of our snickerdoodle cookies left — as you can see, they went fast!
I thought it’s time to share a recipe with you again. I’m not a great cook, but I can bake a few delicious things, like my banana bran muffins, German poppy seed cake, and one-hour bread.
I found this snickerdoodles recipe in my Good Housekeeping “The Great Bake Sale Cookbook,” and Landon and I had a lot of fun baking them.
Surprisingly, we had all the ingredients at home — even the cream of tartar, because I bought it to make homemade playdough.
Snickerdoole Cookies Recipe
Ingredients:
- 3 cups all-purpose flour (I used whole wheat flour)
- 2 TSP cream of tartar
- 1 TSP baking soda
- 1 cup butter or margarine (2 sticks), softened
- 1 1/3 plus 1/4 cup sugar (I used organic sugar)
- 2 large eggs
- 1 TSP vanilla extract
- 1 1/2 TSP ground cinnamon
Instructions:
- Preheat oven to 375 F. In a medium bowl, stir together flour, cream of tartar, and baking soda.
- In large bowl, with mixer at medium speed, beat butter and 1 1/3 cups of sugar until light and fluffy, occasionally scraping the bowl with spatula. Beat in eggs and vanilla. Reduce speed to low and beat in flour mixture until well blended, occasionally scraping bowl.
- In small bowl, combine cinnamon and remaining 1/4 cup of sugar. With hands, shape dough into 1-inch balls. Roll in cinnamon-sugar mix to coat. Place balls, 1 inch part, on two ungreased large cookie sheets.
- I added a small chocolate chip in the center of every cookie.
- Bake until set and slightly crinkly on top, 12 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Cool cookies on wire racks to cool completely.
As you can see, my snickerdoodles didn’t really “crinkle” — I think I flattened them too much before baking.
But trust me, they were delish!
My suggestion: only bake one cooking sheet at a time, and put it on the top rack.
Have fun baking these snickerdoodle cookies with or for the kids!
{Makes about 50 cookies. Each cookie: about 80 calories, 1 g protein, 11 g carbohydrate, 4 g total fat (2 g saturated), 0 g fiber, 17 mg cholesterol, 60 mg sodium. This obviously is a little different if you make them with whole wheat flour like I did.}
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