Snickerdoodle Cookie Recipe

5 from 5 votes

This delicious, classic snickerdoodle cookie recipe is a snap to make and smells heavenly with its cinnamon sugar flavor.

Prep Time10

Cook Time8

Chill Time1

Total Time1 18

Course: Dessert

Cuisine: American

Keyword: Snickerdoodle Cookie

Servings:

Calories: 122kcal

Prepare your cookie sheet by lining with parchment paper and preheating the oven to 350°F.
With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
Add the egg and vanilla, and beat on medium-high speed about 3 minutes.
Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
In another small bowl mix together the cinnamon/sugar ingredients.
Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
Bake 8 to 10 minutes until edges are browned and crisp, but center is still pale and puffy. They will wrinkle as they cool.

You can make the cookie dough a day or two in advance. Keep it covered and refrigerated. Just before baking, roll in cinnamon sugar and bake.
Make sure the butter is at room temperature and not melted as you will end up with a really flat cookie if you use melted butter.
If you want a flatter cookie, you can press the cookie down with the back of a spoon a little bit after removing from the oven.