These snickerdoodles are so delicious with the perfect texture: soft and chewy in the middle with a bit of crunch around the edges. This is an old-fashioned recipe; tender butter cookies rolled in cinnamon sugar, that flatten and expand during baking to give that signature crackled look to the tops. Or, if they don’t crackle, so what. They still taste good. I had some extra cinnamon sugar left over, so I sprinkled it on the tops of the finished cookies which spoiled the look, but I didn’t tell anyone and they gobbled them down. Since then, I have added a little more cinnamon to the recipe so that you can see the crinkles better.
These cookies are easy enough to have your little ones help. Here is how you make them:
Here I have already used a mixer to cream the margarine together with the sugar and egg. Then you need to switch to a spoon and elbow grease.
Then you stir in all the dry ingredients. Note that I only used one bowl! I’m all about not having to wash more bowls than necessary.
When it is all mixed together, you have a stiff cookie dough.
I like to use my small cookie scoop for these cookies. It makes the job so much easier! If you make a lot of cookies, I would recommend that you go to your nearest kitchen store and pick one up.
These cookies have been rolled in cinnamon sugar, placed on a lightly greased pan, and are all ready to cook.
See how they spread out and flatten themselves when they cook? They look even prettier in person, and the smell in the kitchen is wonderful!
These snickerdoodles are so delicious with the perfect texture: soft and chewy in the middle with a bit of crunch around the edges. This is an old-fashioned recipe; tender butter cookies rolled in cinnamon sugar, that flatten and expand during baking to give that signature crackled look to the tops. Adults and kids both enjoy these cookies. Always a perfect treat to have around.
|Oven Temp:||350° F||Cook Time:||10-15 mins||Makes:||24 – 30 cookies|
Ingredients for the cookie:
- ½ cup margarine or butter
- 2/3 cup sugar
- 1 egg
- 1 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar
For the cinnamon sugar:
- 1/4 cup sugar
- 2 tsp cinnamon
- Preheat oven to 350 degrees F. Grease 2 cookie sheets lightly.
- With an electric mixer or lots of elbow grease, cream margarine and sugar in a large bowl until soft and fluffy.
- Add the egg, and mix well.
- Switch to a spoon and by hand. On top of the butter-sugar-egg mixture, add the dry ingredients in the order given (flour first). First stir the flour a bit to combine it with the salt and baking soda and cream of tartar. Then dig in and mix the whole thing together to make stiff cookie dough.
- Form dough into small balls, about 1 inch in diameter (I use my small cookie scoop), and roll in the cinnamon-sugar mixture.
- Place cookies on a lightly greased cookie sheet, about 2 inches apart.
- Bake at 350° F for 10 – 15 minutes or until lightly browned.
- Cool on a cookie rack.