My favorite spice in the whole world is cinnamon. The smell of it makes my tummy grumble. Which is kind of ironic, given that it’s been proven to be an appetite suppressant. Anywho, as a kid, snickerdoodles were my favorite cookie. Especially when they were fresh out of the oven and still warm. A lot of people make snickerdoodle cookies at Christmastime, but for me, these are a staple all year long. And this small batch snickerdoodle cookie recipe allows me to make them without feeding a crowd.
Snickerdoodles are a cinnamon sugar cookie with a very distinct flavor that comes from cream of tartar. If you see a recipe for snickerdoodle cookies that doesn’t call for cream of tartar, then it’s not a real snickerdoodle!
The cookies are rolled in a cinnamon sugar before baking, which gives them a nice little crunch. Then you bite into the middle and it’s soft and chewy. Really, what is better than that I ask you?!?
I prefer Penzeys Cinnamon but you can use whatever ground cinnamon is available to you.
Snickerdoodle CookiesCourse: DessertDifficulty: Easy
Unsalted Butter 113g
Vanilla 1/2 tsp
All Purpose Flour 215g
(1 1/3 cup + 1 Tbsp)
Cream of Tartar 1 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
- Preheat oven to 350°. Line cookie sheet with parchment paper.
- In the bowl of a stand mixer, add softened butter and sugar. Beat until creamed together.
- Add egg and vanilla. Beat for 3-4 minutes, scraping down the sides of the bowl after each minute.
- Add dry ingredients and mix until the dough comes together.
- Use a medium sized cookie scoop to scoop out the cookie dough. Roll each cookie in the cinnamon sugar mix. Place on cookie sheet at least 3 inches apart. Bake for 10-12 minutes or until the edges begin to turn brown. Do not overbake! The cookies will flatten some after they are removed from the oven and start to cool.
- I use superfine sugar for the cinnamon sugar mixture.
- This recipe can easily be doubled. Double each ingredient. For the flour, use 430g or 2 3/4 cups.