Snickerdoodle Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
18 cookies
27 min

It's finally fall time and I am so excited for all the fun, seasonal desserts! I love anything apples, pumpkin, spices, and obviously cinnamon. These soft snickerdoodle cookies are one of my favorite treats of the season because of their to-die-for texture and their significant cinnamon flavor. For this recipe, I tried to test cookies without cream of tartar, since I literally never have it on hand. I know many others who choose not to buy cream of tartar either. if you're that type of person, look no further because I made a recipe without it. It's actually pretty simple; more "classic" versions of the snickerdoodle recipe will use cream of tartar and baking soda. Using baking power (which is essentially made of making soda and cream of tartar) works just as well. I hope y'all enjoy the rest of your fall and these amazing snickerdoodles; happy baking!


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Snickerdoodle Cookies
Recipe details
  • 18  cookies
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients
Snickerdoodle Cookie
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter 
  • 1 1/4 cups granulated sugar
  • 1 egg, room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp. nutmeg
  • 1 tsp ground cinnamon
Cinnamon Sugar Topping
  • 1/4 cup sugar
  • 2 tbsp cinnamon
Instructions
Preheat oven to 375F. In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Set aside
In a large mixing bowl, cream your butter and granulated sugar until light and fluffy, 2-3 minutes. Add in 1 egg and the vanilla and mix until combined.
Add in the dry ingredients to the mixing bowl gradually, mixing thoroughly each time.
Scoop out the dough using a cookie scoop and roll the dough using your hands. Place on a cookie sheet.
Combine the cinnamon and sugar for your topping in a small bowl. Roll the cookie balls in this mixture and place back on top of pan, leaving a sufficient amount of space from each other (3 inches should be enough).
Place baking sheet into the oven and bake for 12-14 minutes. Remove from oven once the time is up and allow to cool for 10 minutes on the cookie sheet before placing on a cooling rack.
Tips
  • Once they're out of the oven, they will look a bit undercooked, but leaving them on a baking sheet will allow them to bake as they are cooling and they will slightly harden.
Sarah’s Kitchen
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