“I've been baking snickerdoodles and giving them as gifts for years, and this recipe is the best rendering I know for these wonderful, simple (and aren't the simple recipes usually the best?) cookies. Most snickerdoodle recipes, and there are many, don't include vanilla, but using both it and all butter make quite a difference. Enjoy!”
READY IN:
35mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together butter, sugar, vanilla and eggs.
  3. In a separate bowl, sift together all dry ingredients except *cinnamon-sugar mixture.
  4. A little at a time, add the sifted ingredients to the creamed butter/sugar/eggs, mixing gently to fully incorporate each addition before adding more.
  5. Chill dough in refrigerator until firm enough to roll into balls (check after about 15 minutes).
  6. Form about a tablespoon of dough into a round ball for each cookie.
  7. Roll each ball in the *cinnamon-sugar mixture, ensuring that entire surface is coated.
  8. Place on an ungreased cookie sheet, spacing about 2 inches apart to allow for spreading.
  9. NOTE: After filling each cookie sheet, put the unused dough back into the refrigerator so that it stays chilled enough to handle easily for the next batch.
  10. Bake cookies for 8-10 minutes.
  11. Let cookies cool a few minutes on the baking pan, and then transfer to wire racks to cool completely before packing into cookie tins.

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