Sugar and Spice and Everything Nice~ that could describe the classic Snickerdoodle cookie! They’re rolled in ‘sugar and spice’ (cinnamon sugar), they have a delicate flavor, they’re soft, and they have been baking into cute little round cookies in people’s kitchens for years now. I would say that is a pretty nice cookie!
I’ve seen many recent versions of this cookie that have been dressed up, adding this and that in an effort, I guess, to make an old recipe new again. But I like old recipes!!
So, in an effort to keep the simple and basic alive and well, I share with you my go-to version for Snickerdoodles.
- 1 cup butter, softened (2 sticks)
- 1 1/4 cups sugar
- 2 eggs
- 2 3/4 cup unbleached, white flour (I did only 1 cup white and 1 3/4 cup white-wheat…you could adjust this as desired)
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbs. sugar
- 2 tsp. cinnamon
In a mixing bowl, beat the butter, sugar, and eggs until fluffy.
Add in the dry ingredients. Mix well.
In a small bowl, combine the cinnamon and sugar.
Roll the dough into balls- (approx. a heaping Tbs of dough at a time is what I do)
Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet.
Bake at 400 for 8-9 minutes. They should be puffy and still look a little soft. (over-baking will make these dry)
Remove from the oven and allow to sit for a minute to set.
Remove to a wire rack.