Snickerdoodles
These Snickerdoodles are soft & light with a crispy cinnamon crust & slightly tangy flavor.
One of my favorite things about the holiday season is Christmas baking. Normally I’d start off the season with a batch of Sugar Cookies, but I was craving Snickerdoodles. While they were never considered a Christmas cookie, they’re really quite fitting for the season.
My favorite thing about these Snickerdoodles is the soft & light texture coupled with the crispy cinnamon crust and the slightly tangy flavor that comes from the cream of tartar. Writing this post just makes me want to make another batch (the first batch is long gone)!
Plus, they’re pretty easy to make. Yes, there is the extra step of rolling the dough into balls and coating them in the cinnamon sugar mixture, but I always find this step to be pretty fun. I can’t wait for when Hanky Pank can help me with this step. While he could certainly “help” me now, I imagine it would turn into a cinnamon sugar mess. Although maybe that wouldn’t be the worse thing.
Looking for more sweet treat ideas? Try the following:
Banana & Cinnamon Bisuits (“cookies” for baby)
Recipe:
Ingredients
Dough:
- 2 3/4 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 1/2 cup sugar
- 2 eggs
Coating
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Heat oven to 400 degrees.
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and 1 1/2 cup sugar. Add eggs.
- Gradually add dry ingredients.
- Shape dough into 1 inch balls.
- In a small bowl, combine 2 tablespoons sugar and cinnamon.
- Roll balls in mixture and place 2 inches apart on an ungreased cookie sheet.
- Bake until set, about 8 to 10 minutes.
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