These classic Snickerdoodle cookies are cinnamon-sweet and tangy at the same time. These are a favorite of both family and friends. Having the mix on the shelf makes it so you can go from zero to cookie in just 20 minutes. Making your own mason jar cookie mix is not only less expensive but also increases the quality of the food you create.
My (Marie’s) oldest son’s favorite cookie is a Snickerdoodle. So when I tried my friend’s recipe and found they were divine, I had to ask for the recipe. Due to our love of this cookie, I knew I had to modify the recipe so I could have it in my pantry. It is amazing to me that a cookie that has so few ingredients can be such a delight to the palate.
Snickerdoodle Cookie Ingredients
1 1/2 cups flour
1 cup + 1 cup sugar (divided)
1/2 cup soft butter (1 stick)
1 tablespoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
Snickerdoodle Cookie Mix
With only 4 ingredients these are a super easy mix. For the mix, you layer the flour, cream of tartar, baking soda, and 1 cup of sugar in your mason jar. Then, store in a cool, dry place for up to 3 months.
When you make the cookies combine the contents in your jar and the wet ingredients gradually. First, mix the vanilla, butter, and egg together well.
Next mix the sugar from the top of the jar with the wet ingredients.
Finally, add in the rest of the dry ingredients from the jar and mix again. (I have just dumped the whole jar in before and it works okay but the flour tends to absorb the wet ingredients so the sugars don’t “melt and cream” as well. This makes for a much drier dough that is harder to shape.)
Tip: Chill the dough if it is too sticky.
Roll in Cinnamon and Sugar
Create the cinnamon/sugar mixture by combining the last cup of sugar and cinnamon. Roll the dough into balls and dip them in the cinnamon/sugar mixture.
Place them on a cookie sheet spaced enough for a little growth and flatten slightly with the palm of your hand.
remove from oven
Bake in the oven, on the middle rack, at 350 degrees for 9-11 minutes.
Take them out of the oven when the edges are light brown and the top is just barely shiny.
It is very important not to overcook these. You want them to be nice and chewy. We hope you enjoy these as much as we do.
If you have any questions or comments please post them below.
If you have any questions or comments please let us know.