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Snickerdoodle Cookies
Yield: 20 cookies
Snickerdoodle cookies are a classic Christmas cookie recipe. These soft, chewy vanilla sugar cookies rolled in cinnamon sugar taste just like the holidays. The best snickerdoodle cookie recipe!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (8 g) vanilla extract
- 2 ¾ cups (344 g) all-purpose flour
- 2 tsp (6 g) cream of tartar
- ½ tsp (2 g) baking soda
- ½ tsp (3 g) salt
- ¼ cup (50 g) granulated sugar to make cinnamon sugar
- 1 tsp (2 g) cinnamon to make cinnamon sugar
Instructions
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs and vanilla extract and mix until combined. Add in the all-purpose flour, cream of tartar, baking soda, and salt and mix on low speed until the cookie dough forms.
- Portion the cookie dough using a large cookie scoop. Place the cookie dough balls on a sheet pan and chill for about 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Stir the granulated sugar and ground cinnamon together to make a cinnamon sugar mixture. Roll the chilled cookie dough balls in the cinnamon sugar and place the cookie dough on the prepared baking sheet pans, allowing room for spreading.
- Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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