Sugardoodle cookies are a variation on a theme.
The theme is Snickerdoodle cookies, and by changing out or adding to the cinnamon sugar, you can make these cookies for any occasion.
Best of all, these cookies are as easy to make as Snickerdoodles.
You make the dough in one bowl.
You don’t need to chill the dough.
In fact, you don’t even roll out the dough – you just shape it in your hand, coat with sugar, and bake on a parchment-lined cookie sheet.
Sugardoodle cookies bake crispy on the outside and chewy on the inside. Perfect!
For Valentine’s Day, roll the cookies in pink or red sugar.
If you want to make the cookies for a special occasion like Easter, you can use lemon extract instead of vanilla, and roll the dough in pastel colored sugars.
Want a gluten-free version? Try our gluten-free sugar cookie dough and change up the sugar decorations as you wish.
Sugardoodle Cookies
Ingredients
- ½ c. butter softened
- 1 c. sugar
- ¼ tsp. baking soda
- ¼ tsp. cream of tartar
- 1 egg
- ½ tsp. vanilla
- 1 ½ c. flour all-purpose
- ½ tsp. salt
- 4 tbsp. sugar May use decorative sugars
- 2 tsp. cinnamon optional
Instructions
- Beat together softened butter and sugar.
- Preheat oven to 375 degrees.
- line baking sheet with parchment paper.
- Add baking soda and cream of tartar and continue beating.
- Add egg and vanilla and mix well.
- Add flour and mix again until stiff dough forms.
- Mix 4 Tbsp. sugar with 2 tsp. cinnamon in a small bowl.
- By hand, form small pieces of dough into balls about 1 inch in diameter.
- Roll balls in sugar mixture to coat.
- Place balls about 2 inches apart on parchment-lined baking sheet.
- Bake for about 11 minutes until cookies are set (tops should be crinkled).
- Remove from oven and let sit on baking sheet for 2 minutes or so.
- Use a spatula to gently remove to cooling rack.
- When completely cooled, store cookies in covered tin or refrigerator.
