Classic Snickerdoodles
Snickerdoodles are such a classic cookie. They can be either soft or chewy, they are perfect for any holiday or time of year, and since they can be made in under 30 minutes, it’s really the easiest cookie recipe out there. If you are looking for a homemade gift idea to give during the holidays, this is a great recipe to bookmark!
Servings 20 cookies
Equipment
- 1 ½" Cookie Scoop
- Baking Sheet (2)
- Parchment paper/Silicone mats
- Hand/Stand mixer
- Mixing bowls
Ingredients
- ½ cup unsalted butter 1 stick (softened - room temperature)
- 1 ½ cup white granulated sugar
- 2 ¾ cup all-purpose flour scoop and leveled with a knife
- 2 teaspooons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher or sea salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
Topping
- ⅓ cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a small mixing bowl, make the topping by adding the ⅓ cup of white sugar and the 2 teaspoons of ground cinnamon together and whisking the ingredients together until they are thoroughly combined.
- In a medium mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt and set aside.
- Then in a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. This will take about two minutes. Next add in the eggs and vanilla extract and mix until everything is thoroughly mixed together.
- Next, slowly incorporate the dry ingredients into the batter. Once the dough is ready, cover and place in the fridge and let it chill for 1 to 2 hours.
- After the dough has chilled, remove it from the fridge.
- Preheat your oven to 350 degrees.
- Prepare your baking sheets with parchment paper or silicone mats and set aside.
- Take a spoon and spread out some of the cinnamon sugar mixture onto a plate. Then using a 1 ½″ inch cookie scoop, scoop out some dough. Roll the dough into a ball then roll it into the sugar mixture and place on the baking sheet. Then press the ball down gently with the palm of your hand.
- Bake one sheet at a time, on the middle oven rack for 10 to 12 minutes.
- Once the cookies are starting to turn light golden brown and crack on the top, remove from the oven.
- Let the cookies remain on the cookie sheet for a few minutes. Then remove them from the cookie sheet and place on a wire rack to let them finish cooling.
- Repeat the process with the remaining dough.
- If using a 1 ½″ cookie scoop, you should get 20 2 ½″ cookies.
- Enjoy!
Nutrition
Serving: 1cookie