American Vanilla Cinnamon Cookies (Snickerdoodles)
10 servings
25 minutes
Snickerdoodles are a classic American cookie with roots in German and Dutch immigration. Its name sounds playful, but these sweet, tender cookies with a vanilla aroma and a crispy cinnamon crust have become an integral part of cozy home baking. Their delicate balance between softness inside and caramel crust outside makes them a favorite treat for family gatherings and cozy evenings with a cup of tea or coffee. The light dough, where cream of tartar gives them their characteristic texture and the sugar-cinnamon coating provides a unique flavor, creates a sense of warmth and comfort. Snickerdoodles can be served as a standalone treat or paired with milk, ice cream, or fruit to enjoy their classic taste.
1
In a large bowl, beat the softened butter with sugar, leaving 2 tablespoons, until light and creamy. Then add the egg and vanilla. In another bowl, mix the flour, baking soda, and cream of tartar. Gradually combine both mixtures, mixing well.
- Butter: 120 g
- Sugar: 1 glass
- Chicken egg: 1 piece
- Vanilla extract: 0.5 teaspoon
- Wheat flour: 1.5 glass
- Baking soda: 0.3 teaspoon
- Cream of tartar: 0.3 teaspoon
2
In a small bowl, mix the remaining sugar and cinnamon.
- Sugar: 1 glass
- Ground cinnamon: 1 teaspoon
3
Make small balls from the dough, about 2.5–3 cm in diameter, and place them on a baking sheet, rolling them in a sugar-cinnamon mixture, leaving about 5 cm space between the cookies.
- Sugar: 1 glass
- Ground cinnamon: 1 teaspoon
4
Bake at 190 degrees for 10–12 minutes until golden brown. Cool down.
