Easy to Make Snickerdoodle Cookies Recipe

Old-fashion Snickerdoodles are one of my favorite cookies to make…especially during the Christmas holiday season. These cookies are packed with flavor and moist. I like to bake 3-4 batches of them at a time…then freeze some for later use. They will keep for up to 3 months in your freezer. Here’s the recipe that I like to use.

Freezing Tips: Let cookies cool on a wire rack until they’re room temperature then transfer to a zipper closure freezer bag or freezer container. Label and freeze. When you’re ready to enjoy them…thaw at room temperature for 1-2 hours. They can be reheated (after thawing) in your microwave for 10 seconds if you enjoy “warm” cookies.

Snickerdoodle Cookies Recipe

1/2 cup butter, softened
3/4 cup granulated sugar
1/2 tsp. vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Topping Ingredients:

1 Tbsp. granulated sugar
1 tsp. ground cinnamon

Preheat oven to 350 degrees F. Use a non-stick baking sheet or line your baking sheet with a silicone baking mat.

In a large mixing bowl cream together the softened butter, granulated sugar, vanilla extract and egg until creamy. I use an electric mixer and it only takes 10 seconds (if that).

In a large mixing bowl sift together the all-purpose flour, baking powder and salt.

In a small bowl mix together the granulated sugar and ground cinnamon. Set aside.

Gradually add the flour mixture into your first bowl with the wet ingredients, beating after each addition. Continue until its all combined together. Don’t over-mix. Cover bowl with a clean towel. Place into the refrigerator for 15-20 minutes. Remove.

I like to spray with hands with a little bit of non-stick baking spray. Use your hands to form cookie dough into balls. Roll balls into the granulated sugar and cinnamon mixture.

Place balls onto your prepare baking sheet 2? apart. I like to slightly flatten my balls with my hands. Continue until your baking sheet is full.

Bake in a preheated 350 degree oven for 8 minutes or until lightly brown and center is done. Remove and place them on a wire rack to cool. Once cool place them in an airtight storage container.

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