Author Notes
Ah, the snickerdoodle! It’s just a butter cookie rolled in cinnamon sugar, and yet irresistible. This recipe is for the snickerdoodle fan who likes a thin cookie with a chewy middle and crunchy edges. If it’s an all-round crisp cookie that you dream of, just bake it a minute or two longer. These cookies also make excellent ice cream sandwiches. Vanilla, dark chocolate or caramel ice creams would be good choices, or try a scoop of coffee ice cream between two cookies for a cappuccino-flavored treat. —Marissa Rothkopf Bates
Ingredients
- For the cookie:
-
2 cups
all-purpose flour
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1 1/2 teaspoons
cream of tartar
-
1 cup
unsalted butter, at room temperature
-
1 1/2 cups
sugar
-
1 teaspoon
vanilla extract
-
2
large eggs
- For the topping:
-
1/4 cup
sugar
-
1 tablespoon
plus 1 teaspoon ground cinnamon (or to taste)
Directions
-
In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar to combine. Set aside.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until light and fluffy, 2-3 minutes. Add the vanilla and mix to combine. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, about 30 seconds total. Scrape down the sides of the bowl after each egg is added.
-
Add the flour mixture in two additions, scraping down the sides of the bowl each time. Mix until just blended.
-
Refrigerate the dough for at least 15 minutes (and up to 3 days if you are especially patient) to make it easier to handle.
-
When ready to bake, heat the oven to 350°F and line two baking sheets with parchment. Mix the topping ingredients in a small, shallow bowl until combined.
-
Shape a tablespoon of dough into a ball and roll in the cinnamon-sugar topping to cover. Place 2 1/2 inches apart on the cookie sheet. These cookies spread. I typically only put 9 on a half-sheet pan.
-
Bake for 9-12 minutes, until the cookies are just turning golden at the edges.
Cool on baking sheet for one minute before transferring to cooling rack. Cookies should stay soft for a few days if kept in a tightly sealed container.
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