Doesn’t everyone love a Snickerdoodle? This cookie is plain vanilla rolled in cinnamon and sugar, and it’s a classic favorite recipe for a reason!
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Why You’ll Love This Recipe
Snickerdoodles are classic sugar cookie recipe that are sort of plain, in the most wonderful way. The simple vanilla dough is made special by a roll in cinnamon sugar, and the results are delicious.
Here’s a few good reasons to make them:
- These cookies are easy! No tricks or special equipment or ingredients are needed.
- Crispy and delicious, Snickerdoodles are a cookie that everyone loves.
- Make these cookies when you don’t have any chocolate chips in the house, or if you’re in the mood for a simple, perfect, cinnamon-flavored cookie.
- Bookmark these favorite cookies for later! Macadamia Nut Shortbread cookies were inspired by Hawaiian vacations and the excellent shortbread there. This Lemon Shortbread is different because it’s thick and soft with a tangy lemon glaze….. really wonderful.
Ingredients You’ll Need
For the full recipe, please scroll down to the recipe card below.
- Butter: Unsalted and softened to room temperature
- Flour: Regular all-purpose
- Sugar: Regular granulated, but use Baker’s Sugar (superfine) if your grocery store has it
- Egg: Large and also brought to room temperature
- Vanilla: Pure extract for sweetness and flavor
- Baking Soda: Gotta have this for cookies!
- Cream of Tartar: A little tangy and perfect
- Cinnamon: To smother the shaped cookies in along with sugar
Step-by-Step Instructions
Snickerdoodles are an easy cookie to make, here’s all you do:
- Beat the softened butter in a large bowl until its light and fluffy
- Add the part of the flour, sugar, egg, vanilla, baking soda and cream of tartar
- Continue with the rest of the flour
- Form the cookies into balls
- Roll them in cinnamon sugar, place on a cookie sheet lined with parchment paper
- Bake and eat!
Tips for This Recipe
- The cookies are easy to make, with a nostalgic flavor everyone loves
- Make an extra batch! Freeze the shaped cookie dough balls for up to 60 days, well wrapped
- Make cookies for parties, bridal and baby showers or gifting
- Be sure to take the butter out of the refrigerator at least 30 minutes before you start to make the cookies.
Serving Ideas
- These little cookies are nice to wrap up and gift to friends, co-workers or for hostess or shower treats
- These cookies are perfect to make homemade ice cream sandwiches with
- Make several kinds of cookies instead of baking a cake for your next party! Try these amazing short breads that are studded with butterscotch chips, and these fabulous peanut butter cookies with a dollop of your favorite jelly or jam.
Frequently Asked Questions
You can freeze the unbaked dough in the freezer for up to 60 days.
Of course! Keep in mind most baked goods are best the day they are made, and they lose some to their texture every day after that.
An airtight container is best, and they’ll be great for a couple days!
More Recipes to Try:
- Bite Sized Chocolate Chip Cookies: Cute and fun and super tasty
- Strawberry Shortcake Cookies: Just a wonderful dessert idea…
- Waffles with Apples: A delicious weekend breakfast!
- Crispy Cauliflower Bites: An easy and healthy-ish appetizer
- Best Cider Apples: Baked with a cinnamon crumble topping…yum!
If you’ve tried this Crispy Snickerdoodle Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Crispy Snickerdoodle Recipe
Ingredients
- ½ cup Butter softened
- 1 ½ cups Flour, all-purpose
- 1 cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ¼ teaspoon Baking Soda
- ¼ teaspoon Cream of Tartar
- 2 tablespoons Sugar
- 1 teaspoon Cinnamon
Instructions
- Heat oven to 375 degrees.In a large bowl, beat the butter with a mixer for 30 seconds or so to lighten it up.Add half the flour, one cup of sugar, the egg, vanilla, baking soda and cream of tartar. Beat with the mixer until combined, about a minute.Add remaining flour and continue to mix until just combined.Push the mixture together with your hands forming a ball, cover with plastic wrap and chill in the refrigerator for an hour.Shape the dough into one inch balls.Combine the 2 tablespoons of sugar with the one teaspoon of cinnamon, and roll each dough ball in the cinnamon sugar mixture.Place balls several inches apart on the lined baking sheet.Bake for 10-11 minutes, edges will be lightly golden.Cool on a wire rack.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Original text for this recipe:
Originally, this post was for a rich, chunky, toasted pecan caramel cookie that had a little bit of chocolate running through it. They were horrible.
I mean, I tried to fix them, using every trick I could think of. I added more salt for flavor, an extra tablespoon of flour for heft and vanilla extract for sweetness. But those suckers were flat, ugly, and tasteless.
It is well known throughout the world that these are three things people do not want in a cookie. In a mad rush, I made Snickerdoodles instead.
When I’m cooking and baking, I’m always thinking about what I can do to make the recipe unique. I would like to report there’s not a single thing different or interesting about Snickerdoodles.
This has been certified, I think, by high-ranking officials somewhere 🙂 I really do love the word “doodle” however. While Snickerdoodles are nothing to write home about, they are worth making. They’re familiar, comforting, reassuring, old fashioned and kids love them. And not hard to make. Simple, in fact. Who knows? Maybe you already have the ingredients on hand.
These Snickerdoodles are thin and crisp on the outside, soft on the inside, and remind me a little of cinnamon toast.
Please rate this recipe and thanks for leaving a comment!