What is your favorite cookie?
I think one of the staples of cookie “stardom” is definitely a Snickerdoodle.
Chewy, sugary, cinnamony(can this be a word?) goodness!
It happens to be one of our favorites around here!
They’re also quite easy to make. Plus, very toddler friendly! You get to roll dough in a bowl of sugar and cinnamon?! How is that not fun?
This was one of those days where we just felt like baking, nothing planned. Most of the ingredients we have in the kitchen all the time, sugar, butter, eggs, cinnamon etc so it was a very easy decision! So I set out the sticks of butter from the freezer late morning and by dinnertime we had freshly made snickerdoodles for dessert!
Let’s get rolling!
First we combined all our dry ingredients into a small bowl and set aside.
In another bowl, we creamed the butter and the sugar.
We then added the eggs and vanilla. We incorporated the dry ingredients until it was all mixed well.
Again, taste testing the product.
Cover the dough with plastic wrap and pop it into the fridge for about 30-45 minutes or so. The chilling helps the cookies to keep their shape and not spread over the cookie sheet too much.
Once your dough has been chilled, preheat the oven to 350 degrees.
In a small bowl, combine the sugar and cinnamon.
To get a consistent size, give or take, we used a tablespoon to measure out each cookie ball. I do have a cookie scoop but it was much too large for this recipe. Also cookie scoops are NOT that easy to use with a toddler. They’re really great for when you’re baking cookies alone, but not so efficient for a “Me! Me! Me!” type of individual if you catch my drift. 😉
Roll into balls about 1 inch in size, then toss into your sugar/cinnamon mixture, making sure to cover the ball completely. Place on a cookie sheet about 2 inches apart from each other. Bake in the oven for 13-15 minutes, once the cookie turns a golden color. Cool on wire racks and enjoy!!!
Yield: 3 dozen
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 tsp. Vanilla
2 3/4 cups flour
2 tsp. Cream of tartar
1 tsp. Baking Soda
1/2 tsp. salt
For Sugar/Cinnamon mixture:
2 Tbs sugar
1 tsp Cinnamon
- Mix together dry ingredients in a small bowl and set aside.
- Cream butter and sugar in large bowl, add in vanilla and eggs, mix well.
- In batches, add dry ingredients to combine.
- Place dough in refrigerator for 30-45 minutes.
- Preheat oven to 350 degrees.
- Form dough into balls and roll in sugar/cinnamon mixture
- Place on cookie sheet 2 inches apart
- Bake for 13- 15 minutes until golden in color.
- Cool and enjoy!