Snickerdoodle Cookies
Nana Janie's infamous Snickerdoodle recipe.
14 servings · 10 min prep · 12 min cook
| 1½ cup sugar | |||
| 1 cup butter (softened) | |||
| 2 whole egg | |||
| 2¾ cup flour | |||
| 2 teaspoon cream of tartar | |||
| 1 teaspoon baking soda | |||
| ½ teaspoon salt | |||
| 2 tablespoon sugar (for cookie ball coating) | |||
| 2 tablespoon ground cinnamon (for cookie ball coating) | |||
Steps in full
- 1 . In a large mixing bowl, combine sugar, butter, and eggs. Beat at medium speed with electric mixer until light and fluffy.
- 2 . Add flour, cream of tartar, baking soda, and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill for 1 to 2 hours, or until firm.
- 3 . Pre-heat oven to 375°F. In a small bowl, combine cinnamon and remaining sugar.
- 4 . Shape dough into roughly 2-inch balls. Roll balls in cinnamon mixture. Place ball on ungreased cookie sheet separated by 1 to 2 inches. Smash the cookie to flatten slightly.
- 5 . Bake for 10 to 12 minutes or until light golden brown. Let cool for 1 minute on the pan before transferring to cool.
