by: Kate McMillan
Cook Time
55 minutes
Prep Time
15 minutes
Yield
36 cookies
Total Time
55 minutes
Prep Time
15 minutes
Yield
36 cookies
summary
There is nothing better than a cookie warm out of the oven and a cold glass of milk. In this one-bowl snickerdoodle recipe, the classic cookie is made by forming dough into small balls that are rolled in cinnamon and sugar, baked and drizzled with (store-bought) caramel for a perfect sweet treat. A recipe that requires just one bowl is an indispensable addition to your cookie repertoire!
ingredients
- COOKIE DOUGH INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- CINNAMON-SUGAR TOPPING INGREDIENTS:
- ¼ cup sugar
- 1½ teaspoon ground cinnamon
- CARAMEL DRIZZLE INGREDIENTS:
- 1 jar store-bought caramel sauce (optional)
directions
- In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, and then the vanilla. Mix to incorporate.
- Add the flour, cream of tartar, baking soda and salt and mix just until combined. Cover and transfer the bowl to the refrigerator to chill the dough for 30 minutes.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, combine the sugar and cinnamon. Remove the dough from the refrigerator and form into balls about 1½ tablespoons in size. Roll each ball in the cinnamon-sugar mixture. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake until golden brown on the edges, about 10 minutes. While the cookies are still warm, you can press down gently on each ball with the back of a small spoon. Allow cookies to cool for 5 minutes on the pan and then transfer to a wire cooling rack to cool completely.
- If desired, dip a small spoon into the caramel sauce and drizzle the cooled cookies in a zigzag pattern.
notes
This one-bowl snickerdoodle recipe is a great project to do with kids!
Be sure the butter and eggs are at room temperature before you start.
Chilling the dough makes it easier to roll it into balls.
Cream of tartar stabilizes the dough and creates soft pillowy cookies.
Cookies will keep for up to five days in an airtight container.
