Snickerdoodle Cookies
Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients from Step 2 to the wet mixture in the stand mixer. Mix on low speed only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 1 min
- 6
In a separate small bowl, combine the 1/3 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating. Stir well to mix.
⏱️ 1 min
- 7
Scoop approximately 1 tablespoon of cookie dough for each cookie. Roll the dough into a smooth ball between your palms, then roll each ball thoroughly in the prepared cinnamon sugar mixture, ensuring it is well coated on all sides.
⏱️ 5 min
- 8
Place the coated cookie dough balls about 2 inches apart on ungreased baking sheets.
⏱️ 1 min
- 9
Bake for 8-10 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly puffy. They will firm up as they cool.
⏱️ 10 min•🌡️ 350
- 10
Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs, large
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients from Step 2 to the wet mixture in the stand mixer. Mix on low speed only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 1 min - 6
In a separate small bowl, combine the 1/3 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating. Stir well to mix.
⏱️ 1 min - 7
Scoop approximately 1 tablespoon of cookie dough for each cookie. Roll the dough into a smooth ball between your palms, then roll each ball thoroughly in the prepared cinnamon sugar mixture, ensuring it is well coated on all sides.
⏱️ 5 min - 8
Place the coated cookie dough balls about 2 inches apart on ungreased baking sheets.
⏱️ 1 min - 9
Bake for 8-10 minutes, or until the edges of the cookies are set but the centers still appear soft and slightly puffy. They will firm up as they cool.
⏱️ 10 min•🌡️ 350 - 10
Allow the cookies to cool on the baking sheet for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 3 min