Prep 5 mins
Cook 12 mins
These are so good and simple - it only makes about 20 cookies - perfect for a small gathering.
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 1⁄3 cup brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 cup finely chopped nuts
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Cream the butter, sugars, vanilla and egg.
- In seperate bowl mix dry ingredients, add to wet ingredients, then fold in nuts.
- Roll into 1 1/2 inch balls and then roll in the sugar/cinnamon mixture.
- Place on un-greased cookie sheet and press down lightly with round of spoon.
- Bake in Pre-heated 300 degree oven for 12 minutes.
- The temp seems low but it is correct- these come out perfectly!
These are yummy! I subbed cane sugar for the brown sugar as I was out. For the nuts I used peanut butter chips instead only because my hubby asked if I could make snickerdoodles but with peanut butter and I obliged. Very smart cooking these at a lower temperature. The texture was soft and chewy as a snickerdoodle shoud be. The cookies are done when the tops start to "crack". Next time I am definitely making these with nuts! A well-deserved 5 stars! cg ;)
These are phenomenal! I've always felt like traditional snickerdoodles were missing something. The addition of the nuts (I used pecans) really make these special. I was able to get 3 dozen out of this batch, and, although skeptical about the time/temp, oh my goddess these were perfection! I will definitely be making these a regular in our house!
I made my first batch of these last night, and it won't be my last! They have just the right amount of resistance as you begin to bite, then give away into a chewy delight. I used hazelnuts, which are delicious in this recipe. Next time, I will try pecans, which I think will also be a terrific complement to the flavor. I got exactly 20 cookies out of the recipe using my cookie scoop to form the initial ball.