This easy recipe for a large batch of soft, thick, and chewy Snickerdoodle Cookies is made with no cream of tartar and requires no chilling. These cookies are buttery and spiced with the perfect amount of cinnamon; a great holiday dessert!
Preheat oven to 350°F. Line baking sheet with parchment paper or a nonstick baking mat and set aside.
In a large bowl cream together the butter, both sugars, cinnamon, and salt. Beat in the egg and vanilla extract.
*Dough should be soft and thick. If it’s too soft/oily refrigerate for half an hour.
Make the cinnamon sugar: In a small bowl mix together the sugar and cinnamon until evenly combined.
Form 2-tablespoon sized balls of dough, roll and coat them in the cinnamon sugar, place onto the baking sheet spaced evenly apart, then gently press down with your palm to flatten slightly (12 cookies per baking sheet).
Bake for 8 - 9 minutes until the edges are set.
Let cookies cool on the baking sheet for 10 minutes then remove to cool completely. Best served freshly baked.
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