Snickerdoodles, or “Snickering Doodles” as Princess calls them are one of our family’s favorite cookies.
Sweet buttery cookies, rolled in cinnamon-sugar, slow baked to a chewy-crisp perfection, and then sprinkled with a bit more cinnamon-sugar just as they’re removed from the oven to finish them off.
Snickerdoodles have been declared to be the Matthews family cookie. The second these are out of the oven little hands – and big ones – start hovering around the kitchen, waiting for me to turn my back so they can snatch a cookie.
This is my favorite cookie to make with the kids because the ingredients are simple and they can be actively involved in the whole process. Princess and Monkey both love to roll the dough and cover them in the ‘sprinkles’.
those little freckled hands, y’all!
Snickerdoodles are so easy to make, and they’re a perfect cookie to get the kids involved in the kitchen with you since they’re literally a hands on cookie!
- 1 Cup butter, 2 full sticks
- 1 Cup granulated white sugar
- 2/3 Cup Dark Brown Sugar
- 2 Large Eggs
- 1 teaspoon vanilla extract
- 3 Cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 Cup Granulated White Sugar
- 2 teaspoons ground cinnamon
- In a large mixing bowl; cream the butter until fluffy; add in the sugars and cream together.
- Add in the eggs and vanilla; scrape the sides and bottom and then cream together
- In an another large bowl; combine the flour, salt, baking soda, and cream of tartar
- Add the flour mixture to the butter/sugar mixture 1 cup at a time - blending thoroughly between each addition.
- Cover the bowl and chill in the refrigerator for 30 minutes to 2 hours
- Pre-heat the oven to 300°F
- Mix together the Cinnamon-Sugar mixture in a bowl and set aside
- Line a baking sheet with parchment paper
- Pinch a bit of cookie dough between your fingers and roll into a 1/4" to 1/2" ball, roll this in the cinnamon sugar mixture and place on the baking sheet.
- Repeat this process - placing the dough about 1' to 1 1/2" apart on the baking sheet
- Bake for 12 to 13 minutes
- Cool on the baking sheet for 5 minutes; then remove to a cooling rack to cool completely
- Store in a sealed container for up to a week (insert laugh here.. as if they'll last that long)
Don't forget to take into account the 30 minutes to 1 hour chill time.
On the left are 1/2″ rolled snickerdoodles, lightly pressed down; the right are 1/4″ snickerdoodles, no pressing
I prefer the 1/4″ rolled snickerdoodle with no pressing, as opposed to the 1/2″ rolled lightly pressed snickerdoodle, as I get more cookies, and they’re a bit chewier and puffier 🙂 Smaller cookies means you can eat more, right? 🙂
I give two warnings.
1. They are highly addictive and may cause neighbors and friends to spontaneously appear on your doorstep.
2. Beware of sneaky monkeys.
This recipe originally appeared on A Southern Fairytale September 7, 2008. I have updated the pictures and recipe.
Here are the pictures that appeared on the original post