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Snickerdoodle Cookies

Snickerdoodle Cookies

The sugary coating gives the snickerdoodle cookie its characteristic cracking on the outside and a pillowy soft centre on the inside.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract

Cookie Coating

  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons cinnamon

Instructions

  1. Preheat oven to 350˚F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, mix together flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a stand mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time and beat until well incorporated. Add vanilla extract.
  4. On low speed, slowly add your flour mixture and beat until dough comes together.
  5. In a small bowl mix together sugar and cinnamon.
  6. Using a small ice-cream scoop or a tablespoon, scoop dough and roll into balls. Roll the balls in the cinnamon and sugar to coat the entire ball then place on your prepared cookie sheets approx. 1 1/2 inches apart. Repeat until all the dough is gone.
  7. Bake cookies for 10-15 minutes until puffed, cracked and lightly browned on the bottom.

Notes

Bake one cookie sheet at a time.

I had a hard time getting really nice cracking so I took the cookies out halfway through baking and banged the sheet on top of the oven then placed them back in the oven and continued to bake.

Nutrition

Keywords: Snickerdoodle, Cookies, Treat