diary of a Mama, Fashionista, & Foodie

Perfect Snickerdoodle Cookies

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It’s beginning to feel an awful lot like fall around here…I mean after all, it’s 65 cool degrees outside and for August, that’s pretty cool!  I know we still have another couple months of hot and beautiful days ahead, but since I’m in the Autumn mood, and autumn usually inspires me to bake, I’ll share with you one of my ABSOLUTE favorite cookie recipes.  Now, this recipe is basically a sugar cookie recipe and I have used it for making cut out sugar cookies as well.  However, I still think that making these cookies in round balls according to the directions keeps them the softest and moist-est (is that even a word?)!

I have made these cookies for all seasons by modifying them just slightly.  If I’m making them “sugar cookies” I roll them in plain white sugar.  If I’m making snicker-doodle cookies, I follow the recipe below exactly, and roll them in cinnamon sugar.  If I’m making them for a special occasion, for example Autumn/Fall, I add a Hershey’s kiss on top, in this case I used the limited edition pumpkin spice kisses…and believe me they were a huge hit!!  I’ve also used the Christmas kisses, plain chocolate kisses, really any kind would work.

Enjoy!

Print Recipe
Perfect Snickerdoodle Cookies
Perfect Snickerdoodle Cookies
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
Perfect Snickerdoodle Cookies
Instructions
  1. Cream butter and sugar until soft.
  2. Add egg and vanilla.
  3. Mix dry ingredients (flour, baking powder, & salt) in separate bowl. Slowly add to butter mixture until combined.
  4. Roll dough into 1/8 cup balls.
  5. In a separate bowl, mix remaining sugar and cinnamon together.
  6. Roll balls of dough in sugar mixture before placing on a parchment or silicon lined baking sheet.
  7. Bake cookies at 350 degrees for 10 minutes.
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