Snickerdoodles are one of my favorite cookies. I finally remembered to take pictures as they were cooling on the rack, so I’m reposting the recipe with shiny new pictures and Yumprint support.
Sometimes I add about 1/2 a cup of white chocolate chips (that’s what the lumps are in the pictured cookies) or melt white chocolate and dip half the cooled cookie. Snickerdoodles are sweet enough on their own, but the taste of cinnamon and white chocolate is decadent.
I usually make Snickerdoodles in the fall to pair with apple cider or spicy Earl Grey tea, but I had a craving a few days ago.
- 3/4 cup sugar
- 1/2 cup butter
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 Tablespoons sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 375 degrees. Grease cookie sheets with shortening or line with parchment paper.
- In large mixing bowl, cream 3/4 cup sugar and butter with wooden spoon. Beat in egg and vanilla.
- In small bowl, stir together flour, salt, baking soda, and cream of tartar. Stir into butter mixture until well mixed.
- In the same small bowl, combine 2 tablespoons sugar and the cinnamon.
- Shape dough into 1 inch balls and roll each ball in the sugar-cinnamon mixture. Place balls 2 inches apart on cookie sheet. Bake 8 to 10 minutes.