Prep 20 mins
Cook 14 mins
"This must be one of the best cookies I have ever eaten." Yep, that's what my mother said the first time I ever made this cookie. It is a GREAT cookie recipe, and not difficult to make at all. I tripled the recipe and took it to school to sell... I sold all of them with in an 80 minute time span to only 4 people. They are good cookies, I can't resist them whenever I make them. And they turn out so nice whenever you bake them, it's hard to make an ugly snickerdoodle. lol. Enjoy. (prep time is estimated)
- 1⁄2 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄3 cup brown sugar (I used light brown)
- 1 egg
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- In a large bowl, cream butter and sugars at high speed.
- Add egg, vanilla, and beat until smooth.
- In another bowl, combine flour, salt, baking soda, and cream of tartar.
- Pour dry ingredients into the wet ingredients, mix well.
- Preheat oven to 300° while you let dough rest 30-60 minutes in fridge.
- In a small bowl combine topping.
- Take about 2 1/2 tablespoons of dough and roll it into a ball.
- Roll this dough in the cinnamon/sugar mixture and press onto greased cookie sheet.
- Bake cookies 10-12 minutes, NO MORE.
- *Cookies may seem undercooked but will develop.
- Don't roll your dough into too big of a ball; they may not turn out in that much time if you do that.
- It happened to me.
- If the cookies don't turn out, please try again.
- It's a very good cookie, it's just all a matter of getting the cooking time right.
I made these December 23rd. It made large cookies and everyone who tried them loved them. They kept asking for more and they were gone in no time. I will definately make again and this time I will double or triple the batch.
I've made these twice...THIS WEEK, and double the batch each time! I'm didn't think I was a snickerdoodles lover, but now I am- and so is everyone else who tasted these cookies! I even stored a dozen in the cookie jar yesterday- and I ate about 7 of them today- I'm bad, but the cookies were still wonderful! OH! I did put the temp at 375 as suggested by others, for 10min. (1+ year later) I also wanted to add that I have yet to 'chill' the dough- I usually just make it & put it in the oven, with stellar results! love this recipe!***ONE MORE UPDATE! I actually chilled the dough this time bc I had some left over after baking, and when I baked them, they came out so puffy! amazing! LOVE the cookies, both ways!
I am not really sure how this recipe has an almost 5 star rating. The ingredients are normal, but the directions are all wrong!! I just made my very first batch and I can tell you after having just searched the internet for other snickerdoodle recipes, this one is WAY off! First of all the temperature of the oven should not be set at 300, it should be set at 350. Also it says to roll 2 1/2 tablespoons of the dough into a ball. That is FAR too much. I actually measured out the first ball to make the rest the same size and my cookies were huge and cake-like. The correction is to use a heaping TEASPOON and drop it into the sugar cinnamon mixture. Roll it around to cover in the topping as it forms into a ball and just place it on the cookie sheet. I won't be using this recipe again.