Snickerdoodle Cookies
vegetariandessertsnackSpray SurfaceKid-FriendlyMeal-Prep
Get that signature snickerdoodle tang and chew with the help of the air fryer! Cream of tartar is essential for the proper flavor and texture. This page contains the full recipe plus air frying instructions.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For rolling:
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
Steps
- 01Beat the butter and sugar until light and fluffy.
- 02Add the egg and vanilla, mix until combined.
- 03Add the flour, cream of tartar, baking soda, and salt. Mix until a smooth dough forms.
- 04Mix the rolling sugar and cinnamon in a small bowl.
- 05Roll dough into 1-inch balls, then roll each ball in the cinnamon sugar until fully coated.
- 06Ready for the air fryer in batches of 4 to 6.
Cream of tartar is the difference between a snickerdoodle and a cinnamon sugar cookie. It creates that signature tangy chew. Don't substitute baking powder. If you don't have cream of tartar, make the sugar cookies recipe above and roll them in cinnamon sugar instead.
people love this variationShare your own version →
How to Air Fry It
- 01Preheat the air fryer to 325°F (165°C) and line the basket with an air fryer parchment paper liner.
- 02Portion store-bought refrigerated snickerdoodle cookie dough into 1-inch balls.
- 03Place the dough balls into the basket, leaving at least 1 inch of space between each to allow for spreading.
- 04Air fry at 325°F (165°C) for 8 minutes until the edges are set but the centers remain soft.
- 05Let the cookies cool in the basket for 3 minutes to set before transferring them to a wire rack.
Lightly spray the basket or tray before cooking.
Recipe Notes
Be the first to share a tip or note about this recipe. What worked, what you changed, or what you'd do differently next time.
Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 5 days. Reheat at 300°F (150°C) for 2 minutes to refresh. Also freeze well for 2 months.
Discussion
Loading comments...