A classic American favorite and iconic lunchbox treat, the Snickerdoodle cookie has been around for generations and in that time changed little because it was so perfect to begin with! It is one of my all-time favorite cookies and one I hope you will enjoy too. Even for an inexperienced baker, this is an easy recipe to follow. Just remember, no matter how they turn out, they will be sweet and delicious so have some fun in the kitchen and keep your eye on the oven timer.
For non-Americans who are curious about the cookie’s deceptive name. The Snickerdoodle was named long before the candy bar Snickers came into being and does not contain any chocolate, caramel or nuts.
Now, enough chatting, let’s get on to the recipe. If you want to experiment, you can always use raw or brown sugar instead of white sugar, but for a classic Snickerdoodle, follow this old and classic recipe.
Snickerdoodle Cookies
1 ¼ cups salted butter (if using unsalted, add ¼ teaspoon salt to the dry ingredients)
1 ½ teaspoons vanilla extract/essence
2 cups white granulated sugar
4 ½ cups white flour
3 eggs
1 ¾ teaspoons baking soda
2 ¾ teaspoons cream of tartar
¾ cup vegetable oil
Topping:
3 tablespoons ground cinnamon
3 tablespoons granulated white sugar
1. Cream butter with sugar. Add oil, eggs, and vanilla to create the batter
2. Separately, mix flour, baking soda, and cream of tartar together. Add to batter mixture.
3. Chill dough for 30-60 minutes. While chilling, mix the topping cinnamon and sugar in a dish. Set aside.
4. Form balls of dough batter and roll them in the dish of cinnamon-sugar.
5. Bake at 350F/175C (convection fan) on an ungreased cookie sheet for 10 minutes or until the edges are lightly brown. You want them chewy soft in the center with a light crispy edge texture. Remove and let sit until cool then transfer to your serving dish or storage container.
