A lot of people associate these cookies with the holidays, but snickerdoodles are good year round, day or night. There’s no wrong time for these puffy bites of heaven. Perfectly soft and chewy in the middle and crisp on the edges. A buttery sugar cookie rolled in cinnamon and sugar. Cream of tartar helps give a snickerdoodle cookies it’s classic chewy texture and flavorful tang. Cinnamon is particularly good for helping diarrhea, nausea, vomiting, indigestion, flatulence and arthritis. Cinnamon is known to help prevent and shorten the duration of the flu as well to eliminate congestion and mucus from the body. It is also very beneficial for lowering cholesterol and to help regulate blood sugar.
Quick & Easy Snickerdoodle Cookies Recipe
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 2 sticks or 8 oz unsalted butter (softened to room temperature)
- 1 and 1/3 cup granulated sugar
- 1 large egg (at room temperature)
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/3 cup granulated sugar
Preheat oven to 375 F. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside. Combine the granulated sugar and cinnamon together in a small bowl for topping. Whisk together the flour, cream of tartar, baking soda, cinnamon and salt together in a medium bowl. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
Roll cookie dough into balls, about 1.5 tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft and fresh for 7 days in an airtight container at room temperature.