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Buttery Snickerdoodles

A small batch recipe for Snickerdoodles using all butter.
Course Dessert
Cuisine American
Keyword Snickerdoodles
Prep Time 10 minutes
Cook Time 10 minutes
Chilling and Cooling 1 hour
Total Time 1 hour 20 minutes
Servings 14
Cost 5

Ingredients

  • 1 ¼ cups plus 2 tablespoons all-purpose flour (170 grams)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup softened unsalted butter (114 grams)
  • ¾ cup sugar (145 grams)
  • 1 egg bring to room temperature
  • ½ teaspoons vanilla extract an addition
  • Cinnamon Sugar: 2 tablespoons granulated sugar plus 2 teaspoons cinnamon

Instructions

  • Preheat oven to 400 degrees F. Line cookie sheets with parchment.
  • Stir together flour, cream of tartar, baking soda and salt.
  • In a mixing bowl, combine the softened butter, sugar, vanilla and egg. Stir by hand or using medium speed of a mixer. The goal is to just stir until blended and not to whip.
  • Add the dry ingredients and stir to make a soft dough.
  • Using a medium cookie scoop, scoop up rounds of dough. You should get about 15 using a medium cookie scoop. At this point you can chill the dough balls until ready to bake or bake right away.
  • Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
  • Place on cookie sheets and bake at 400 degrees for 9-11 minutes or until the edges are brown.