Mom’s Signature Snickerdoodle Recipe is timeless. The cookies are light and fluffy on the inside with just a little bit of crispiness on the outside.
A big glass of milk, after school cartoons and a pile of my Mom’s signature snickerdoodle cookies and everything in the world was right. If only it could be that simple again.
What is simple is this timeless full-proof recipe. You can even make the dough ahead of time, store it in the refrigerator and make a batch of hot delicious cookies. My Mom’s recipe calls for cream of tartar, which I just happened to have but had no idea why she used it. So I looked it up and learned that it acts as a stabilizer for eggs and it gives the cookies a bit of volume. These cookies are light and fluffy on the inside with just a little bit of crispiness on the outside.
If you like these cookies, you’ll also like Chocolate Covered Cookie Dough Bites.
PrintMom’s Signature Snickerdoodle Recipe
Mom’s Signature Snickerdoodle Recipe is timeless. The cookies are light and fluffy on the inside with just a little bit of crispiness on the outside.
Ingredients
For the cookie dough:
- 1 cup of butter – softened
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cinnamon sugar dusting
- 4 TBS sugar
- 2 TBS ground cinnamon
Instructions
- In a small bowl, mix the 4 TBS sugar and 2 TBS ground cinnamon and set aside.
- Preheat oven to 375°
- Sift together – flour, cream of tartar, baking soda, salt.
- With a stand mixer or hand mixer, mix butter, sugar and eggs until creamy.
- Slowly add in dry ingredients.
- Chill dough for 1 hour or overnight.
- Roll dough into balls the size of walnuts (that’s what Mom wrote on her recipe).
- Roll cookie balls in cinnamon sugar mix.
- Place on a cookie sheet.
- Bake for 13 minutes.
Leave a Reply