Miss Carroll's Kitchen - December 2023
Miss Carroll’s Snickerdoodle Cookies
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
- Mixing bowl
- Measuring Cups and Spoons
- Mixing spoon
- 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
- 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!
ENJOY and make memories with the ones you love! 💗
About Miss Carroll
Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.