Old-Fashioned Snickerdoodle Cookies
Crisp, golden Snickerdoodle cookies with a classic cinnamon-sugar coating. An easy old-fashioned recipe that’s simple to make and always tastes like home.
Equipment
- Cookie scoop
- Silicone baking mats
- Wire cooling rack
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 tablespoons sugar + 1 tablespoon cinnamon for rolling
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients until just mixed — don’t overbeat.
- Chill the dough for 1 hour.
- Preheat oven to 375°F (190°C).
- Mix cinnamon and sugar in a small bowl. Roll dough into walnut-size balls (a small cookie dough scoop works great).
- Coat each ball in the cinnamon-sugar mixture and place on an ungreased or silicone-lined cookie sheet, leaving space between.
- Bake 8–10 minutes until edges are set and tops are slightly crackled.
- Cool on a wire rack… or enjoy one warm with a cup of tea.
Notes
Chilling the dough for an hour makes it easier to roll and helps the cookies bake up with that lovely crisp edge. It’s also the perfect time for a cup of tea and a little kitchen cleanup before the oven warms.