My family had just pulled out a few snickerdoodle cookie dough balls from the freezer a couple days ago. we baked them up, and needless to say, they are now gone. Sitting happily in the contented tummies of my family.
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1/2 tsp. vanilla
- 1/4 tsp. baking soda
- 1/4 tsp. cream of tartar
- 2 Tablespoons sugar
- 1 tsp. ground cinnamon
Preheat your oven to 375º. In a mixing bowl beat butter with an electric mixer on med. to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour. ** Shape dough into 1-inch balls. Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.
**It also works to make these as normal drop cookies. Still shape them into balls, but no need to chill it in the fridge if you’re in a crunch for time. I almost never do.
Quick tip: Prepare these cookies way ahead by placing dough balls evenly on a cookie sheet and freezing them in the fridge until solid. After they are frozen feel free to move them into a ziplock baggie or freezer container. Bake up according to directions above. ↑
For a little different variation in your life check out my Snickerdoodle Cupcake recipe! Enjoy, and, as always…
“Do small things with great love.”
This recipe is slightly adapted from the Better Homes and Garden, New Cook Book.