Miss Carroll’s Snickerdoodle Cookies

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Snickerdoodle Cookies

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My friend, Ann Ware, and I taught at Des Arc High School when Paul Guess was a student. Ann taught business education and I taught home economics. We were a good team and still enjoy each other’s company. Anyway, back in the day, Ann shared this recipe with me and I recently shared it during my “Treats for Santa” demonstration at the Christmas at the Warehouse.

It is a fun recipe to include your kids, especially during the rolling in the cinnamon sugar process.

Snickerdoodles are soft yet chewy. They have a golden color to them when baked but not dry. Your holiday cookie tray needs to include Snickerdoodles - they are delicious and the name is just so fun to say!

I usually double the recipe and freeze most of the cookie balls (after rolling in cinnamon sugar) to use later. My husband and I will bake just a few at a time for a treat. The frozen cookie balls should last in your freezer (in a freezer bag) for about 6 months.

Prep Time: 15 minutes
Baking Time: 8-10 minutes
Total Time: 25 minutes
Servings: Makes about six dozen cookies

Cooking Equipment

Mixing bowl
Measuring Cups and Spoons
Mixing spoon
Mixer
Baking sheet
1-tablespoon size spring-loaded scoop
Parchment paper

Snickerdoodle Cookies Ingredients

1 ½ cups granulated sugar
1 cup butter at room temperature
2 eggs at room temperature
2 ¾ cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons Saigon cinnamon
2 teaspoons vanilla extract

Cinnamon-Sugar Coating

⅓ cup granulated sugar
1 teaspoon Saigon cinnamon

Snickerdoodle Cookies Directions

Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.
In a large bowl, using a mixer, blend together the butter, sugar, and vanilla on medium speed until light and fluffy, scraping down the sides of the bowl.
Add the eggs one at a time. Mix until incorporated.
Combine the flour, cream of tartar, baking soda, cinnamon and salt.
Add the flour mixture and beat until just combined.
Using a 1-tablespoon spring-loaded scoop, shape the dough into balls.
Mix the cinnamon-sugar coating mixture (⅓ cup granulated sugar and 1 teaspoon Saigon cinnamon) in a small bowl.
Roll each ball of dough into the cinnamon-sugar mixture to thoroughly coat.
Place on prepared baking sheets, spacing about 2-inches apart.
Bake for 8-10 minutes, until cookies are set to the touch.
Immediately remove from the cookie sheet and cool on a wire rack.
Allow cookies to cool if you can wait that long!