Nothing says home like the smell of freshly baked Snickerdoodles, especially when they’re Nana’s famous recipe! These delightful cookies are soft, buttery, and coated in a sweet cinnamon-sugar crust that will have everyone reaching for just one more.
Makes about 5 dozen – enough to share with the whole family!
Ingredients:
- 1½ cups sugar
- 1 cup butter, room temperature
- 2 eggs
- 2¾ cups flour (375g)
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp cream of tartar
For rolling:
- 3 tbsp sugar
- 3 tsp cinnamon
Instructions:
- Mix it up: Cream together sugar and butter until light and fluffy. Add the eggs and mix well.
- Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cream of tartar.
- Bring it all together: Gradually add the dry ingredients to the wet mixture in two or three additions, mixing until just combined. (The dough will be pretty stiff, so an electric mixer is a big help here!)
- Chill time: Cover the dough and let it chill in the fridge for at least 30 minutes.
- Roll and coat: Roll the dough into 1.5” balls and roll them in the cinnamon-sugar mixture until fully coated.
- Bake: Place on an ungreased cookie sheet and bake at 400°F for 9 minutes. The edges should be set, and the centers soft.
- Cool & Enjoy: Let them cool on a rack (if you can wait that long) and enjoy with a cold glass of milk.
These Snickerdoodles are perfect for holiday gatherings, afternoon treats, or just a sweet reminder of Grandma’s love. Give them a try and taste the nostalgia!
