Grandma’s Snickerdoodles
My grandmother always made the best Christmas cookies. She made them small and perfect every time. I can close my eyes and remember the smell of her amazing Snickerdoodles baking in the oven…a sweet, chewy cookie rolled in cinnamon and sugar. Grandma’s Snickerdoodles are even better served with a hot cup of tea or a big glass of cold milk. Give this recipe a try and remember to share some with a friend.
There’s nothing better than the smell of these sugary cinnamon cookies baking in the oven. You need only 7 ingredients and some spices to make these simple holiday cookies. The addition of cream of tartar gives the cookie its signature soft and chewy texture.
What is Cream of Tartar?
It is commonly used in baking in combination with baking soda as a leavening agent. Cream of tartar also stabilizes egg whites for desserts like meringues and angel food cake. It is a crystalline powder that is derived from grapes.
Find Cream of tartar in the baking/spice aisle of the grocery store. Use it in this recipe for Grandma’s Snickerdoodles to make deliciously soft and chewy cookies for your holiday dessert table.
Grandma’s Snickerdoodles
What’s needed:
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar (This gives your cookies the chewy texture of a Snickerdoodle. Make sure your cream of tartar is fresh, so it can work its magic.)
- 1/4 cup sugar
- 2 teaspoons cinnamon
How to make snickerdoodles?
Step-by-Step Instructions:
- Heat the oven to 350 degrees Fahrenheit. Beat the sugar and the softened butter together in a large mixing bowl. Add the eggs one at a time, beating well after each addition.
- Mix the dry ingredients together in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, mixing until blended.
- Stir together the 1/4 cup sugar and cinnamon in a small bowl and set it aside. Roll the dough into one inch balls and then roll each ball in the cinnamon sugar mixture. Place them on a cookie sheet about 3 inches apart.
- Bake the cookies at 350 degrees for about 10-12 minutes. For larger cookies, bake them longer.
- Allow them to cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely. Cookies are best when eaten slightly warm. Mmmm….
This recipe makes 3 dozen cookies. Serve them with a glass of milk or a bowl of vanilla ice cream…and watch them disappear. One of the best cookie recipes you’ll make all season!
For more classic cookie recipes, check out these tasty treats:
- Gingersnaps with White Chocolate
- Cream Wafers
- Coconut Tuiles
- Cream Cheese Cookies
- Lady Locks
- Oatmeal Chocolate Chip Cookies
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Grandma’s Snickerdoodles
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar, for chewy texture
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- Heat the oven to 350 degrees. Beat the sugar and the softened butter together in a large mixing bowl. Add the eggs one at a time, beating well after each addition.
- Mix the dry ingredients together in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until blended.
- Stir together the 1/4 cup sugar and cinnamon in a small bowl and set it aside. Roll the dough into one inch balls and then roll each ball in the cinnamon sugar mixture. Place them on a cookie sheet about 3 inches apart.
- Bake the cookies at 350 degrees for about 10-12 minutes. For larger cookies, bake them longer.
- Allow them to cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely. Cookies are best when eaten warm.
Equipment
- 2 cookie baking sheets