Snickerdoodle Cookies
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Prep Time:
15m
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Cook Time:
10m
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Total Time:
25m
Ingredients
Dough
- 3/4 c Sugar
- 1/2 c (1 stick) unsalted butter, at room temperature
- 1 Large egg
- 1/2 tsp. Salt (If you use salted butter, decrease the salt to 1/4 teaspoon)
- 1 tsp. Baking powder OR 1 tsp cream of tartar and 1/2 tsp baking soda
- 1/2 tsp. Vanilla extract
- 1 1/3 c Unbleached bread flour
Coating
- 2 tbsp. Sugar
- 1 tsp. Ground cinnamon
- 2 pinches Allspice
- 1 pinch Nutmeg
Instructions
Baking Powder Recipe
- Preheat the oven to 375°F.
- Beat together the butter and sugar until smooth. Add the egg, beating until smooth.
- Beat in the vanilla, salt, and baking powder.
Cream of Tartar Recipe
- Preheat the oven to 350°F.
- Beat together the butter and sugar until smooth. Add the egg, beating until smooth.
- Beat in the vanilla, salt, cream of tartar, and baking powder.
All Recipes
- Add the flour bit by bit, mixing until fully incorporated.
- To make the coating, shake together the sugar and cinnamon in a small/medium zip-top plastic bag.
- Drop small (~1" diameter) balls of dough into the bag (a teaspoon cookie scoop works well here). Roll/toss the cookies in the cinnamon-sugar until they're completely coated.
- Place the cookies at least 1 1/2" apart on the prepared baking sheet. Use a flat-bottom glass to flatten them to about 3/8" thick - they'll be about 1 1/2" in diameter.
- For baking powder, bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely. 10 minutes was perfect for us.
For cream of tartar, bake for 11-13 minutes. Our sweet spot is somewhere between 12 and 13 minutes.