These crackly-topped snickerdoodle cookies are a perennial favorite with a whimsical name.
There are few things more comforting than the flavors of vanilla, sugar, and cinnamon.
The results are crisp-yet-chewy cookies spiced up with the warming flavors of cinnamon.
Credit: Jason Donnelly
For snickerdoodle success, refrigerate the dough before rolling it into balls.
Without this step, the dough will be too soft to form into balls.
Our Test Kitchen recommends a least two inches between cookies.
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This is a great snickerdoodle recipe to make with the entire family.
Kids can help roll the homemade snickerdoodle cookies in a mix of cinnamon and sugar.
This big-batch recipe makes 36 cookies and is idea for potlucks, parties, and holiday dessert exchanges.
Credit:BHG / Sonia Bozzo
If you have leftover cookies, store them at room temperature for up to three days.
Or try making homemade ice cream sandwiches!
Simply sandwich vanilla ice cream between two snickerdoodle cookies and freeze until firm.
Credit:BHG / Sonia Bozzo
They’re also great served with a tall glass of milk.
The butter should be soft or it will not blend properly.
Add the 1 cup of sugar, baking soda, and cream of tartar.
Credit:BHG / Sonia Bozzo
Beat the ingredients until combined, scraping the sides of the bowl occasionally.
Beat in the egg and vanilla.
Beat in as much of the flour as you’ve got the option to with the mixer.
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Using a wooden spoon, stir in any remaining flour.
Cover and chill the dough in the refrigerator for 1 hour.
In a small mixing bowl, combine the 2 tablespoons of sugar and the cinnamon.
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Shape the chilled dough into 1-inch balls.
Roll the balls in the sugar-cinnamon mixture to coat completely.
Place them 2 inches apart on an ungreased cookie sheet.
Credit:BHG / Sonia Bozzo
Transfer the cookies to a wire rack and cool completely.
This homemade snickerdoodle recipe makes about 36 cookies.
2,000 calories a day is used for general nutrition advice.
Credit:BHG / Sonia Bozzo
Credit:BHG / Sonia Bozzo
