Snickerdoodle's
This easy to make cookie recipe produces a perennial favorite cookie that everyone loves. Be sure to save this one, your kids will thank you!
Equipment
- stand mixer
- Silpat liners or parchment paper
- cookie sheets
Ingredients
- 1½ cups white sugar
- 2 sticks butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2¾ cups flour
- 2 tsp Cream of Tartar
- 1½ tsp baking soda
- ½ tsp salt
Cinnamon Sugar Coating:
- 3 tbsp sugar
- 1½ tsp ground cinnamon
Instructions
Make Cinnamon Sugar Coating:
- Combine 3 tablespoons sugar with 1½ teaspoons cinnamon in a small bowl. Set aside.
Make Cookie Dough:
- Preheat oven to 400℉.
- Place silpat liners or parchment paper on cookie sheets. Set aside.
- Place sugar and softened butter in the bowl of a stand mixer.
- Blend on high speed until creamed together and mixture is light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to low and add eggs one at a time, then add vanilla. Mix until well combined.
- Slowly add the dry ingredients; flour (a cup at a time), the Cream of Tartar, baking soda, and salt.
- Increase speed to medium and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Use a cookie scoop to form 1½ inch balls of dough.
- Roll dough balls in the reserved cinnamon sugar mixture to coat the balls of dough completely.
- Place dough balls on a cookie sheet 2 inches apart.
- Bake for 10-12 minutes until the edges just start to brown. Centers should still look doughy, don't over cook them.
- Remove from oven and allow cookies to cool for 2-3 minutes on the cookie sheet.
- Using a spatula, transfer cookies to a cooling rack and allow them to cool completely.
- Once completely cooled, store cookies in a covered container for up to 2-3 days.