Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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I love Snickerdoodles!  It is a tie between Peanut Butter Cookies and Snickerdoodles.  Here is a super easy recipe. 


1 Cup Softened Butter

1 Cup Sugar

¼ Teaspoon Baking Soda

¼ Teaspoon Cream of Tartar

1 Large Egg

1 Teaspoon Vanilla Extract

1 ½ Cups Unbleached Flour

2 Tablespoons Sugar

1 Teaspoon Ground Cinnamon

In a medium mixing bowl beat the butter with an electric mixer for 30 seconds.  Add the sugar, baking soda and cream of tartar.  Beat until combined and scrape the sides of the bowl occasionally.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Cover and chill the dough for 1 hour.  Preheat the oven to 375° F.  Combine the 2 tablespoons of sugar and cinnamon.  Shape the dough into 1 inch balls.  Roll the balls in the cinnamon sugar mixture to coat.  Place 2 inches apart a baking sheet line with parchment paper.  Bake 10 minutes or until edges are golden.  Remove from the oven and transfer to a wire rack to cool.  Makes approximately 36 cookies


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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