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.
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Mom’s Signature Snickerdoodle Recipe
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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.
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