The Classic Snickerdoodle

P1020662Sugar 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

Coating:

  • 2 Tbs. sugar
  • 2 tsp. cinnamon

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In a mixing bowl, beat the butter, sugar, and eggs  until fluffy.

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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)

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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.

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