The Best Snickerdoodle Recipe
Thick, soft and cinnamony sweet, this is the best snickerdoodle recipe around. Bakery-style with homemade cinnamon chips!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cream of tartar
- 1 cup European style butter , softened
- 11/2 cups white granulated sugar
- 1 large egg
- 3/4 teaspoon LorAnn Princess Cake & Cookie Bakery Emulsion
- 1/2 tablespoon lemon juice
- 1 1/4 cups homemade cinnamon chips
- 1/4 cup white granulated sugar
- 2 teaspoons cinnamon
In a small bowl, stir together flour, baking soda, baking powder and cream of tartar. Set aside.
In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg, Princess emulsion and juice. Gradually blend in dry ingredients.
Fold in the cinnamon chips.
Scoop the dough into about 20 1-1/2" inch balls.
In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon. Roll the dough balls in the cinnamon/sugar mixture and place on an ungreased cookie sheet. Slightly flatten the top of each cookie with the bottom of a glass.
Refrigerate the cookies for at least 1 hour.
Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
Allow the cookies to cool for 5 minutes, then move them to a flat surface to cool.
Store in an airtight container.
Calories: 447kcal | Carbohydrates: 75g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 172mg | Potassium: 84mg | Sugar: 61g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.9mg