Snickerdoodles are sometimes confused with sugar cookies since they share the same basic ingredients – flour, butter, sugar, eggs, and vanilla. The difference between a sugar cookie and a snickerdoodle Allow cookies to cool for 10 minutes, then gently transfer them to a wire rack to cool completely. Bake for about 8-10 minutes at 375☏/190☌, until the cookies just start to brown around the edges. Using your hands or the bottom of a glass, very slightly flatten each cookie, leaving them thick. Roll them in the cinnamon-sugar mixture, and place on the cookie sheet. Then, shape the dough into balls, about 1.5 tablespoons each (use an ice-cream scoop or heaping tablespoon). In a small bowl, make the cinnamon sugar mixture. This is a very soft dough, so it’s important to chill the dough for a minimum of 1 hour before baking. Pour the dry ingredients into the mixer and on low speed, combine with the ingredients. Add each egg one at time, mixing thoroughly before adding the next ingredient. In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter and sugar on medium speed for 2-3 minutes, until light and fluffy. In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. While some recipes use shortening as the fat, I like the taste of pure butter in my cookies. Old-fashioned snickerdoodle cookies are chewy sugar cookies coated in a cinnamon-sugar mixture. The batter is a basic cookie dough and very easy to make. Not only do I love the buttery, cinnamon-sugar flavors of these cookies, but it’s their soft and chewy texture that keeps me coming back for seconds. Snickerdoodles are a cookie classic and another one I can easily indulge upon. ![]() My chewy chocolate chip cookies, lemon white chocolate chip cookies, and fudgy chocolate cookies are just a few of my all-time favorites. ![]() ![]() When it comes to cookies, I’m usually team soft and chewy.
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