Snickerdoodles are a classic cookie, and one many teens seem to gravitate toward making. Many snickerdoodle recipes call for cream of tartar, an acidic ingredient that reacts to the baking soda and gives them a lighter texture. If you don’t have any, they will be completely fine without.
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Ingredients
1/3 cup butter, softened
3/4 cup packed brown sugar
1/4 cup honey
1 large egg
2 tsp vanilla
1 1/2 cups all-purpose flour, or half all-purpose, half whole wheat, barley or oat flour
2 tsp pumpkin spice or cinnamon
1 tsp baking soda
1/2 tsp cream of tartar (optional)
1/2 tsp fine salt
Cinnamon sugar, for rolling
1/4 cup sugar
1 tsp pumpkin pie spice or cinnamon
Servings1-1/2 dozen
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
How To Make It
Preheat the oven to 350˚F
In a large bowl, beat the butter, brown sugar and honey for a minute or two, until it looks like wet sand. Beat in the egg and vanilla. Add the flour, pumpkin spice (or cinnamon), baking soda, cream of tartar and salt and stir or beat on low speed until the dough comes together
Put the sugar and pumpkin pie spice or cinnamon into a shallow dish, roll the cookie dough into 1-inch balls, and roll in the spiced sugar to coat. Place a couple inches apart on a parchment-lined baking sheet
Bake for 12-14 minutes, or longer if the cookies are larger, until pale golden around the edges and just set. Makes about 1 1/2 dozen cookies
