When these Snickerdoodle Cookies were baking in the oven, we felt like we were passing by Auntie Anne’s store. Maybe it is just me but I have always associated cinnamon sugar with Auntie Anne’s pretzels as I am definitely #teamcinnamonsugar when it comes to pretzels or churros.
So what is a Snickerdoodle? Well, basically they are a cinnamon lover’s dream! Soft, chewy, and super delicious. This is a very popular Christmas cookie. Some of you might be thinking “Oh I like my cookies crunchy!” Same girl, same but when it comes to Snickerdoodle, it is somehow more decadent when it is soft and chewy.
My mom is not a fan of cinnamon in bakes. I dunno why cause I am definitely a huge enthusiast. But somehow she enjoyed these cookies and went for seconds, so these really speak volumes!
Do give these Snickerdoodles cookies a try. They are quick to make and guaranteed to be a hit with both children and adults alike. I love to have these cinnamon-hugged cookies with a glass of cold milk! Oh and these cookies are not just a favorite during Xmas, it is perfect all year round!
- ½ cup salted butter, at room temperature
- ¾ cup sugar
- 1 egg
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour
- ¼ cup sugar
- 1 tbsp cinnamon powder
- Preheat the oven to 170°C and line a baking sheet with parchment paper.
- In a shallow dish, mix together ¼ cup of sugar and the cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the egg and beat until creamy. Mix in vanilla.
- Add the cream of tartar and baking soda. Mix until combined.
- Gradually add the flour and mix until just combined.
- If you are not making it immediately, cling-wrap the dough and keep it in the fridge.
- If you are baking the cookies immediately, use your hands to roll the dough into little balls.
- Roll the dough balls in the cinnamon sugar and arrange them on the prepared baking sheet,, leaving at least 2 inches between the balls.
- Press the dough lightly with the back of a measuring cup.
- Bake for 10-12 minutes, or until the cookies are puffed. They will look underdone, but taking them out at this point helps them stay soft and chewy in the middle.
- Allow them to cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.