This Snickerdoodle recipe is a classic. The basic old fashion recipe hasn't changed one bit other than places like Disney and Mrs. Field's have found a way to make them fluffy and chewy. Whichever way you choose to make your cookies they will be a hit!
Old Fashion Snickerdoodle Recipe
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar, packed. I like to use my homemade brown sugar.
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup granulated sugar
2 teaspoons cinnamon
In a large mixing bowl (if using a stand mixer use the paddle attachment) combine the butter and both sugars. Then beat on medium-high speed until creamed and well combined, this will take about 2-3 minutes.
Stop, scrape down the sides of the bowl to make sure everything is combined. Then add in the egg and vanilla, and beat on medium-high speed until well combined. The dough should look light and fluffy. This should take again about 2 – 3 minutes.
Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined about 1 minute.
Using a medium 2-inch cookie scoop or your hands, form equal-sized mounds of dough and then roll into balls, and flatten slightly.
NEXT! Preheat oven to 350F, line a baking sheet with a silicone baking mat or spray with cooking spray.
In a small bowl, combine the sugar and cinnamon then stir to combine.
Roll each ball of dough through the cinnamon-sugar mixture.
Place rolled cookies on a baking sheet with at least 2 inches of space between them.
Bake for about 9 minutes, or until edges have set and tops are just set. Don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
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