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This recipe uses the simplest ingredients, but it’s almost impossible to eat just one snickerdoodle. The edges are wonderfully crisp while the inside is soft and chewy. Although similar to a sugar cookie, the snickerdoodle is rolled in cinnamon sugar just before baking, giving the outside a dark crackled top.
Yield:33-35 cookies
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2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 tablespoons ground cinnamon
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