Snickerdoodle Cookies – a delicious recipe with butter, sugar, egg, vanilla, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Beat the butter and sugar until fluffy.
3
Add the egg, vanilla, salt, soda, and milk. Continue beating.
4
Add 1 teaspoons each cinnamon and nutmeg and 1/4 teaspoons cloves. Continue beating. Add nuts, if using.
5
Mix in flour one cup at a time until smooth with a wooden spoon.
6
Refrigerate dough for 15-20 minutes and or overnight for easier handling.
7
While the dough is being refrigerated, combine remaining cinnamon and sugar in a cereal bowl.
8
Once the dough is chilled, roll into 1 inch balls and flatten between your palms.
9
Dip into the cinnamon-sugar and place on a greased cookie sheet.
10
Bake for 8-12 minutes. (Usually about 10.).
956
kcal
Calories
49
g
Fat
119
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup sugar, 1 egg, 1 tablespoon vanilla, and more.
Yes, Snickerdoodle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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