snickerdoodle cookies
These classic Snickerdoodle Cookies are a friend and family favorite. The cookies are not crunchy cookies or cakey cookies. They are slightly crispy on the outside yet soft and chewy on the inside, with the taste of cinnamon and sugar. They go quickly, so you might want to double the batch.
yield
24 serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For snickerdoodle cookies
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2 3/4 ccup all purpose flour plus 2 tablespoons
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2 tspcream of tarter
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1 tspbaking soda
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1/4 tspteaspoon salt
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1 cbutter softened
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3/4 cgranulated sugar
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3/4 cbrown sugar
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2eggs room temperature
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1 tspvanilla extract
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3 Tbspgranulated sugar
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1 Tbspcinnamon
How To Make snickerdoodle cookies
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1Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.
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2In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the mixture aside.
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3In a bowl of a stand mixer with the paddle attachment or a hand mixer, blend the butter and sugars until light and creamy. Turn the mixer to low and stir in the eggs one at a time, mixing just until incorporated. Stir in the vanilla extract mixing until blended.
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4Add the dry ingredients to the butter mixture in several intervals stirring just until incorporated.
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5In a small bowl, mix 3 tablespoons of granulated sugar with the cinnamon. Use a cookie scoop and your hands to shape the cookie dough into 1 1/2-inch balls. Roll the cookie dough balls in cinnamon sugar. Place on the prepared baking sheet about 2 1/2 inches apart.
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6Bake for 8-10 minutes or until lightly browned. Cool for 5 minutes on the baking sheet before moving them to wire racks to finish cooling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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