This article is written by a student writer from the Her Campus at LMU chapter.
Over the Christmas break, I got a random craving for snickerdoodles, a cookie that I’ve never been too fond of. I made a batch of these snickerdoodles and they became an instant favorite in my house. I’ve made a few tweaks to the recipe linked above and adjusted the measurements for a smaller batch of cookies. I find that snickerdoodles are best made in smaller batches because they lose their texture over time.
Yield: 10-12 cookies, depending on the size of ice cream scoop.
Supplies:
- Hand mixer
- Ice cream scoop
- Cookie sheet
- Parchment Paper
- Spatula
Ingredients:
-
½ cup (1 stick) salted butter, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1.5 cups all purpose flour
- 1 teaspoon cream of tartar (this is the magic ingredient! Super strange)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Directions:
-
Preheat oven to 375 degrees and line a baking sheet with parchment paper
-
In a small bowl mix together flour, baking soda, cream of tartar, and cinnamon.
- In a medium-large mixing bowl, beat together butter and sugar until pale and slightly fluffy.
- Beat in egg and vanilla.
- Slowly add dry mixture ¼ at a time, until dough is sticky.
- In a small bowl, combine 3 tablespoons of granulated sugar with 1 tablespoon of cinnamon.
- Scoop dough with an ice cream scoop, form a ball, and roll in the cinnamon-sugar mixture.
- Place onto a baking sheet, and cook for 8-10 minutes on the bottom rack of your oven (this will make it so that they’re crisp on the outside and super soft in the middle)
- Let cool for ten minutes before enjoying.