Snickerdoodles

Snickerdoodles- Boston Chic PartySnickerdoodles- Boston Chic Party

Snickerdoodles - Boston Chic Party

A classic cookie recipe that every sweet tooth should try- cinnamon-sugar covered Snickerdoodles!

I know my Tuesday treats has been a little heavy on the cookie recipes recently, but I couldn’t stop myself from posting this recipe today! I guess I just had to stick with the cookie trend to close out the last Tuesday Treats of 2014 🙂

Snickerdoodles are a classic cookie which I think can be enjoyed any time of year. These soft cookies have a slight tang and chewiness, courtesy of the cream of tartar which are essential to a good Snickerdoodle- so make sure you don’t skip it. The recipe below makes two dozen cookies.

Hopefully you’ve been liking the cookie recipes I’ve been posting, but tell me what other types of treats would you like to see posted on Tuesdays? I’d love to hear your ideas!

xoxo, Jenna

Snickerdoodles - Boston Chic Party

You’ll Need:

  • 1 and 1/3 cup of flour
  • 1 teaspoon cream of tartar (This is essential to the Snickerdoodle tang!)
  • 1/2 of a teaspoon baking soda
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 of a cup sugar, plus 3 additional tablespoons for rolling dough
  • 1 large egg
  • 1/2 of a teaspoon vanilla extract
  • 1 tablespoon ground cinnamon, plus 1 additional tablespoon for rolling dough

To Make:

Mix together the flour, cream of tartar and baking soda in a bowl. Set aside.

Using your hand mixer or stand mixer, cream the room temperature butter and sugar until light and fluffy.

Add in the eggs, vanilla and 1 tablespoon of cinnamon until well combined.

Gradually add in the flour mixture until blended.

Refrigerate dough for at least 1 hour or as long as overnight.

After refrigerated, pre-heat oven to 350 Degrees.

In a small bowl, combine the remaining 3 tablespoons of sugar with the 1 tablespoon of cinnamon.

Scoop tablespoon size balls of dough and roll into a ball shape.

Roll ball of dough in the cinnamon-sugar mixture to cover the dough.

Place on cookie sheet prepared with parchment paper.

Bake for 9-11 minutes.

Cool cookies on baking sheet for 5 minutes before moving to a cooling rack.

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