Vintage Snickerdoodle Cookies
For years, my husband has asked me to make snickerdoodles during the holidays. And every year, I somehow push them to the side because I get wrapped up in my other holiday baking—gingerbread, sugar cookies, you name it. By the time I’ve made all the other cookies, the snickerdoodles are forgotten. This year I decided to change that and make them in the fall instead of waiting for Christmas. And let me tell you—now they’re a full-blown family favorite!
One of my favorite parts? This is a small-batch recipe. I love half batches because it means cookies are fresh without leaving me with trays and trays of extras (unless there are a lot of people around, of course).
The best part? It makes just the right amount for an 8x8 pan, so it’s not overwhelming for a small family. These cookies are a vintage classic recipe, the kind our grandmothers used to bake—rolled in cinnamon sugar, chewy in the middle! They make the perfect after-school snack to surprise the kids with or a cozy addition to a holiday cookie swap.
If you want to give them an extra fall twist, check out my Apple Butter Snickerdoodle Thumbprint Cookies too!
Vintage Snickerdoodle Cookies
Yield: ~24 cookies
Prep Time: 15 minutes (plus 20–30 minutes chill time)
Bake Time: 9–11 minutes
Total Time: ~45–55 minutes
Ingredients
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 cup + 6 Tbsp all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
¼ tsp vanilla extract
For the rolling:
1 ½ Tbsp cinnamon-sugar mix (for rolling)
Instructions
Preheat oven to 350°F.
Line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, cream together softened butter and sugar until fluffy (you can do this by hand for that vintage, no-mixer feel). Add the egg and vanilla, mixing until combined.
Chill for about 20-30 mintues
Stir in flour, cream of tartar, baking soda, and salt until dough comes together.
Use a small cookie scoop to portion dough. Roll each ball in the cinnamon-sugar mix.
Place on prepared baking sheet and bake 9–11 minutes, until cookies are set but still soft in the middle.
Let cool for a few minutes on the pan, then transfer to a wire rack.
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