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Snicker-doodle Cookies

Fast and easy to make, these Snicker-doodle cookies will be a great addition to your cookie jar. Soft and chewy, with a hint of cinnamon. Simply delicious.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cinnamon, Cookies, Cream of tartar, Snicker-doodle
Servings: 24 cookies
Calories: 183kcal
Author: ChiefElf

Equipment

  • 2 x Baking trays

Ingredients

Cookies dough:

  • 3 cups (375 grams) flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup (230 grams) unsalted butter (softened to room temperature)
  • 1 ⅓ cup (267 grams) granulated white sugar
  • 1 large egg (at room temperature)
  • 2 teaspoons vanilla extract

Sugar Topping:

  • ⅓ cup (70 grams) granulated white sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 190°C (375°F). Line two large baking trays with parchment paper and set aside.
  • Prepare the sugar topping: Mix together the sugar and cinnamon. Set aside.
  • Now for the cookie dough: In a medium bowl, mix together the flour, baking soda, cream of tartar, cinnamon and salt.
  • In a large bowl beat the butter and granulated white sugar, with a hand mixer, until smooth and creamy. Takes between 1-2 minutes.
    Add vanilla extract and the egg. Beat on medium high speed until well combined.
  • Switch the mixer to low speed, slowly start adding the flour mixture, in three batches. The dough will be thick and a bit tough.
  • Once the cookie dough is mixed well, start rolling the cookies.
    Take a tablespoon of cookie dough and roll between the palms of your hands to make a ball.
    Roll each ball in the sugar topping, to coat on all sides.
    Place on the baking tray, about 5-6 cm apart. For me it was only 9 balls per tray. So I used three trays.
  • Bake the cookies for 10 - 12 minutes. The cookies will just start to get a bit of color, they are done.
    Take the cookies out of the oven and slightly press on each one with a back of the spoon, to flatten them out a bit.
    Allow to cool, on the baking tray, for about 10 minutes, before moving to the wire rack. Otherwise they are too soft, while warm, and might break.
  • Store in an air - tight container (cookie jar) for up to a week.
    Enjoy!