Description
After so much trial and error we’ve finally found the best Snickerdoodle recipe out there-this is as close as it gets to Mrs. Fields Snickerdoodle recipes!
Ingredients
Units
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- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 4 teaspoons ground cinnamon
Instructions
- In a large mixing bowl with an electric mixer or stand mixer (affiliate link) on medium speed, cream together butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl as needed.
- Add egg and vanilla and mix for an additional 2 minutes until blended.
- Add flour, cream of tartar, baking soda and salt to the bowl. Mix until just combined.
- Roll the dough into 2-inch balls and place on a plate. Refrigerate for one hour.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- Mix together 1/4 cup sugar and cinnamon in a small bowl. Roll the cookie balls in the cinnamon-sugar mixture and place on the baking sheet 3 inches apart. Press the ball to slightly flatten it.
- Bake for 8-10 minutes or until the middle is just barely set. Let cool for 5 minutes before removing to a cooling rack.
Notes
Keep these delicious cookies in an airtight container for up to 5 days at room temperature. Expert tip: add a piece of bread to the container with the cookies to help keep them soft!
To freeze, store in a freezer bag for up to 3 months. You can store after baking or freeze the coated dough balls on a plate before baking then transfer to a freezer bag. Bake from frozen by thawing for 20 minutes, then extend the bake time a minute or two.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 68
- Sugar: 6.2 g
- Sodium: 85.1 mg
- Fat: 2.7 g
- Carbohydrates: 10.3 g
- Protein: 0.8 g
- Cholesterol: 11.9 mg