Snickerdoodle Cookies
Snickerdoodle Cookie Recipe are a soft sugar cookie rolled in cinnamon and sugar for a sweet soft and chewy cookie recipe.
Servings: 24
Ingredients
- 1 Cup Butter Softened
- 3 Cup All Purpose Flour
- 2 Cups Granulated Sugar
- 2 Eggs Large; Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
Cinnamon Sugar Mixture
- ¾ Cup Granulated Sugar
- 2-3 Teaspoons Cinnamon Add to taste
Instructions
- Preheat Oven to 375 Degrees
- Line baking sheet with parchment paper or spray with cooking spray
- In a mixing bowl beat butter on medium to high speed for 2 minutes and add Sugar and continue to whip for 2 more minutes
- Add eggs and vanilla extract and cream until combined and mixture is light and fluffy
- In a separate bowl combine dry ingredients of All Purpose Flour, Cream of Tartar and Baking Soda. Mix to combine.
- Add half flour mixture to butter mixture and mix together. When fully combined add remaining flour mixture.
- Using a small cookie scoop shape into 1 tablespoon size cookie dough balls.
- In a separate bowl combine Cinnamon and Sugar together. Roll cookie dough balls into mixture and fully coat.
- Place cookie dough balls on baking sheet allowing 2 inches between cookies for baking
- Bake at 375 Degrees for 9-11 minutes. Each oven cooks a little differently. Cookies are done with edges are just slightly golden. Do not over bake.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling racks.
Notes
How to Store Cookies
Cookies should be stored in a Zip-Loc bag or sealed container for up to a week. Placing a piece of bread on top of baked cookies in a container will help keep cookies soft. Cookies are best enjoyed within 2-3 days. Freeze Cookies by placing in a sealed container and removing as much air as possible. Freeze for up to 3 months. To eat, allow cookies to thaw at room temperature.Supplies Needed
- Large Mixing Bowl
- Hand Mixer
- Small Cookie Scoop
- Baking Sheets
- Parchment Paper
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